When I discovered cashew cream, it was like a whole new world opened up to me. It has a very neutral flavor, making it very easy to add ingredients and create whatever non-dairy creamy dressing, spread, or sauce you’re after, whether it be a garlic pasta sauce, an onion and chives cream cheese, or a sweet cream to drizzle over fruit.
Cashew Cream | Vegan
Ready in: 1 hour, 5 min
Yields: about 1-1/2 to 2 cups
1 cup of raw cashews
About 3/4 to 1-1/4 cup of non-dairy milk (maybe even a little more)
NOTE: The amount of milk needed will depend on what you want the consistency to be (thick for a dip, thinner for a pasta sauce), as well as the quality of your blender—e.g. I have a Vitamix that’s super powerful, so I don’t need quite as much liquid to get things moving.
- Soak cashews in water for at least 1 hour. (The longer the better—up to about 3 hours.)
- Drain cashews.
- Add the cashews and 3/4 cup of non-dairy milk (to start) to a blender, adding more milk as needed until desired consistency is achieved.
- Refrigerate, covered.
Cashew cream will be good for a week or so.