Cashew cream stands in for dairy in a variety of ways. In the raw food world, it is used for lots of desserts. When you cook with it, it can be so much more-from cheese filling in ravioli to heavy cream in soups. It can be stored 2-3 days in the fridge and can be frozen for up to 6 months(although when defrosted it can be a little lumpy, so pulse in blender a few times to smooth it out before using it). The trick is to use raw cashews. They have no flavor of their own, they are just a vessel for fat and creaminess. Because it has a nice fat content, cashew cream reduces in a pan even faster than heavy cream. Cashews need to soak overnight, so don't skip this step. This is from The Conscious Cook by Tal Ronnen. Chef Tal was a former meat eater that now applies traditional French culinary techniques to meatless cuisine. He shows that avoiding meat and dairy does not mean sacrificing taste or satisfaction. Enjoy!
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- 1Put the cashews in a bowl and add cold water to cover them. cover the bowl and refrigerate overnight.
- 2Drain the cashews and rinse under cold water. Place in a blender with enough cold water to cover them by one inch. Blend on high for a couple minutes until really smooth. Strain the cashew cream through a fine mesh sieve(unless you have a high speed blender such as a Vita-Mix).
- 3To make thick cashew cream, reduce the amount of water in the blender, so that the water just covers the cashews.
- 4Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream.
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Nutritional Facts for Cashew Cream(Regular and Thick)
Serving Size: 1 (274 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 629.1
- Calories from Fat 457
- Total Fat 50.8 g
- Saturated Fat 10.0 g
- Cholesterol 0.0 mg
- Sodium 17.5 mg
- Total Carbohydrate 35.8 g
- Dietary Fiber 3.2 g
- Sugars 5.4 g
- Protein 16.7 g