Coconut cream is great. Rich, flavorful, and sold in convenient cans that are easily stored in a pantry. Sometimes though, it’s just not quite what I’m looking for. Coconut isn’t always a flavour I’m interested in adding (besides, shaking things up keeps them interesting :-)). At times like these, I look to cashew cream.
The process for making cashew cream is similar to that of nut milk. Start with raw nuts, soak, rinse, blend, strain (optional), enjoy. Easy :-)… This recipe makes a thick cream. If you want something thinner, simply blend in additional water one or two tablespoons at a time, until it’s consistency is what you need.
Cashew cream is delicious in soups, dips, desserts, use it anywhere you would use heavy cream… I’ve heard that it also makes amazing coffee creamer.
Have you tried cashew cream before?
Do you have a favorite use for it?
1 cup Whole Cashews (raw and unsalted)
1 cup Water
Place cashews in a 2-cup measuring cup. Cover cashews with water, filling to the 2 cup mark. Allow to soak for 6 hours at room temperature… If you want to soak them longer or overnight, do so in the refrigerator.
Drain and rinse cashews.
Place in a blender (or a food processor) with 1 cup of water. Blend until smooth, stopping periodically to scrap down sides… I needed about 4 minutes of blending time. Depending on your machine it may take you more or less time… If the cream is too thick for your purpose, thin it out one or two tablespoon of water at a time, blending between each addition.
To make your cream silky smooth, strain through a nut milk bag or cheese cloth (a fabric coffee filter also works).