How to make cashew cream

In our vegan substitutes article, we lauded cashew cream as a brilliant alternative to dairy cream due to its neutral flavour and amazing texture. Whilst cashew cream is slowly making its way onto the shelves of our grocery stores, it can still be quite hard to come by. Luckily, it’s super simple to whip up for yourself at home.

Cashew cream is perfect for those who don’t enjoy the taste of coconut cream, and has the added bonus of being cholesterol-free and full of important vitamins and minerals. It is extremely versatile, and can be made from just raw cashews and water.

Cashew cream recipe

INGREDIENTS

• 1 cup raw cashews
• 1 cup water

METHOD

PLACE cashews in a bowl and cover in hot water. Allow them to soak for about 30 minutes.

DRAIN the cashews then add them to a blender.

ADD one cup of water to the blender, then blend until smooth and creamy.

RECIPE NOTES

• Cashew cream will stay fresh in the fridge for about 4 days.
• To make the cream thicker or thinner, use less or more water when blending, respectively.
• A dash of lemon juice or white wine vinegar can be added to make cashew ‘sour cream.’

Print Recipe

Cashew cream

Ingredients

• 1 cup raw cashews
• 1 cup water

Instructions

1

PLACE cashews in a bowl and cover in hot water. Allow them to soak for about 30 minutes.

2

DRAIN the cashews then add them to a blender.

3

ADD one cup of water to the blender, then blend until smooth and creamy.

Did you give this recipe a try? Follow us @foodandhomesa and tag us at #cookingwithFH on Instagram!

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