Basic Cashew Cream

Prep Time

5 minutes

Cooking Time

N/A

Yields

1 1/2 cups

Ingredients

  • 1 cup raw cashew nuts soaked overnight* and drained of water
  • 1/2-3/4 cup water varies depending on desired thickness of cream
  • 1/4 teaspoon salt (optional)

Directions

  1. Place all ingredients, starting with only 1/2 cup water, in a blender.
  2. Blend or process until completely smooth (the process should take about 1-4 minutes depending on the strength of your blender.
  3. Drizzle in extra water as needed to reach a desired consistency and add sweet or savory flavorings of choice. **
  4. Store in an airtight container in the fridge for up to 5 days.

Notes

*Soak nuts overnight in at least twice as much water as nuts. When ready to use, drain water. I like to soak cashews overnight, drain them the next day and store them in the freezer. Then, when I want to make a cream, or need them for something else (such as ice cream, dressing, vegan may, other desserts…) I have them ready to go. I soak 1/2 cup of cashews per jar. (Label the quantity that you started with, i.e., 1/2 cup, you have in the jar, you will forget!)

** Sweet or Savory optional additions (all or some)

Sweet –

  • 1 teaspoon vanilla extract
  • 1-2 tablespoons date syrup, honey or maple syrup
  • 1/4 teaspoon cinnamon
  • 2 teaspoons minced fresh ginger
  • 1/4 teaspoon cardamom

Savory –

  • Lemon Juice
  • 1 clove minced garlic
  • Paprika
  • Onion Powder
  • Cilantro
  • Basil

The possibilities are endless!