I constantly dabble with different recipes, some successful – some not so much. Some with meat, some with vegetables and some flat out vegan. In our house we drink almond milk however some eat Greek yogurt and consume cow’s milk cheeses. I’ve recently become fascinated with some vegan recipes and keep coming across cashew cream. One of those staples that you can transform into a sweet option for pies, smoothies, baking – you name it. Or you can take this into a savory direction and can use this as a “cheese” sauce using nutritional yeast, in a vegan macaroni and cheese, dips, as a cream for an Alfredo sauce or for a yummy vodka cream sauce over pasta or in soups like a creamy tomato. YUM! The cream is very neutral in flavor making it so versatile. Easy to make and a healthy option for your kitchen arsenal.
This recipe is for an unflavored cashew cream. You can add sweetness or savory flavors to it depending on your needs.
1 cup of raw cashews
2 cups of filtered water
Additional filtered water
Soak your raw cashews in a bowl covered with fresh, filtered water overnight in the refrigerator. When ready to use, rinse with cold water and let dry for about 15 minutes. Using a powerful blender, like a Vitamix, add cashews and enough filtered water to just come just below the top of the cashews (this is for a moderately liquid mixture). If you want it thicker, use less water, thinner – cover the cashews completely. Blend on speed 10 for about 1 minutes or until completely smooth. It should have a creamy (like dairy cream) texture.
Store in the refrigerator for up to 4 days. Can also freeze if desired.
— Knead to Cook