The Best Cashew Cream Recipe
Whether or not you adhere to a strict dairy-free or vegan diet, it is always great to include more protein on your plate in the form of healthful and delicious cashew nuts. Magical, marvelous, wonderfully versatile Cashew Cream is easy to make with only 3 ingredients. By far this is the best dairy substitute for vegan and plant-based lifestyles, in my humble opinion. It’s smooth, rich, flavorful, and simple to make as thick or creamy as you like. And with just a few minor alterations you can use it in place of heavy cream, whipped cream, sour cream and cream cheese!
Uses for Cashew Cream
Cashew Cream is seriously the hardest working all-purpose magic ingredient for making the best sweet and savory vegan recipes. Here are some savory recipe suggestions:
Sour Cream – Cashew Cream is the perfect for topping Zucchini and Crimini Street Tacos, Superfood Fajita Bowls, or your favorite veggie enchiladas. Cream Cheese – Use a vegan version to make the Best Cheese Stuffed Mushrooms or Hot Onion Dip with Fried Onions for delicious party snacks. Heavy Cream – Substitute dairy-based cream called for in these Creamy Roasted Tomato Soup with Basil, Creamy Wild Mushroom Soup, and Crockpot Chickpea Curry recipes.
And you’ve got to try these sweet dishes:
Cream Cheese – On the sweet side, vegan cashew cream cheese is great for making Cream Cheese Pound Cake, Apple Pie Cream Cheese Wontons, this Layered Pumpkin Turtle Cheesecake, or nearly any cream cheese-based dessert recipe. Whipped Cream – Dairy-free cashew whipped cream is great for topping these Coconut Macadamia Nut Waffles for breakfast or dessert (or both!), or a fresh Strawberry Pie, or any of your favorite sweet treats!
Ingredients You Need
The most magical all-purpose Cashew Cream is made with just 3 simple ingredients:
Cashews Water Salt
Keep reading for steps to make this multi-talented and super tasty condiment into a variety of other cooking staples… Each suggestion includes other basic ingredients needed to create a delicious dairy-free sour cream, whipped cream, and more!
How to Make Vegan Cashew Cream
The first and most important step is to soak the nuts in boiling water. This makes them soft and tender, and just right for pureeing into a smooth cream. To do so, simply soak the cashews in 3 cups of boiling water for at least 1 hour. The longer the better! When you’re ready to make the cream, drain the water from the container. Place the cashews in a high speed blender with a bit of fresh water and pinch of salt. Cover the jar and blend for about 3 minutes, until it is very thick and perfectly smooth. The consistency should be like a traditional whipped cream or sour cream.
Recipe Variations
With just a few simple tweaks this homemade cashew cream can be turned into several other amazing recipes. Here’s how to make it a sweet or savory dip:
Add in nutmeg, cinnamon, and maple syrup for a lightly sweet dip that pairs perfectly with fresh apple slices or cinnamon pita chips. Add chopped scallions, lemon zest, and minced garlic to make a savory dip for enjoying with chips, crackers, or raw veggies.
And here are some more easy ideas you’ve got to try!
How to Make Vegan Heavy Cream
Whip in an additional 1/4 – 1/2 cup of water to the blender of cashews and puree smooth. This will make a creamy, silky non-dairy cashew heavy cream.
How to Make Cashew Sour Cream
To the blender add an extra 1/4 cup of water, plus 2 tablespoons of lemon juice and 1 teaspoon of apple cider vinegar. These terrifically acidic ingredients give vegan sour cream that bright tanginess you know and love.
How to Make Cashew Cream Cheese
Blend in 2 tablespoons of lemon juice and 2 tablespoons of nutritional yeast for a luscious, rich vegan cream cheese.
How to Make Sweet Cashew Whipped Cream
This recipe makes a wonderfully sweet and fluffy vegan whipped cream by adding 2 tablespoons of water, 1 teaspoon of vanilla extract, and either 2 tablespoons of maple syrup or sugar OR one large pitted date to taste. Blend until smooth.
How to Store Homemade Cashew Cream
Whether you prepare as a vegan cashew sour cream, whipped cream, or cream cheese, it should be transferred into an airtight container. It will keep well in the fridge for up to 4 days. Dairy-free Cashew Cream can also be stored in a sealed container in the freezer for up to 6 months. Defrost completely in the fridge overnight before using.
Looking for More Delicious Plant-Based Recipes? Be Sure to Also Try:
Gluten Free Vegan Fruit Pizza No-Churn Mocha Mint Chip Vegan Ice Cream Roasted Poblano Dip 2 Ingredient Easy Chocolate Fondue Cowboy Caviar (Buffalo Style!)
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