Tag Archives: cashews

Cashew Butter Chocolate Chip Cookies

Perhaps apologies are in order. You see, I’ve been sitting on this recipe for over a year and a half. Even though my tasters raved about them, saying that they HAD to blogged and shared (pretty good feed back, eh?), the cookies weren’t what I was looking for at the time, and I ended up going with this Cashew Butter Ice Cream instead. So I tucked the recipe away, fully intending to get back to it… And then I forgot… What can I say? I’m an Aquarian.
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Chocolate Covered Cashew Butter Easter Eggs

Chocolate Covered Cashew Butter Easter Eggs

I don’t know why, but Easter always catches me off guard. Maybe it’s because it’s always shifting, or perhaps it’s because I have a tendency to avoid places that push Easter goods (card shops, big grocery stores, malls in general). But whatever the reason, there I was realizing I had just 2 weeks until Easter, and no idea what I would make to celebrate it.

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Cashew Cream

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?


Cashew Cream


Cashew Cream

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).

You’re done!