If you're looking for a substitute for heavy cream, whether it's because you're avoiding dairy products or just enjoy trying new things, this cashew cream is sure to impress! Just like it did for me! It's absolutely perfectly creamy and makes any dish wonderfully smooth.
Thanks to this cashew cream, I can enjoy creamy pastas and soups just like I used to, and so much more. I now have more ways to experiment in the kitchen as well!
I can't tell you how happy I am to have come across cashew cream in my cooking life. After discovering that I have a hard time digesting lactose, I started using the regular alternatives I could find. Soy cream, coconut cream, almond cream , etc. can often be used in place of cream. There are often small overpriced cartons of cream that will greatly affect the flavor of the food, plus they come with more or less added ingredients.
But with this cashew cream you can really be sure that it contains only cashew nuts. This cream is full of a delicate flavor that can beautifully mimic heavy cream, you have it ready in no time and believe it or not, it can be even cheaper than the mentioned cartons.
What is cashew cream?
Cashew nut cream is a delicious naturally lactose-free alternative to traditional cooking cream. Homemade cashew cream is also very quick to make and with only two ingredients, so you can make it whenever you need it! It can be used wherever you would use coconut milk, soya cream or a heavy cream but beware, cashew cream cannot be whipped!
Unlike coconut milk, which cashew cream is often compared to, it has a very mild and neutral taste. It is also naturally sweet after cashew nuts, similar to a heavy cream. With cashew cream, you can create the creamiest sauces and soups, and it's naturally lactose-free. It can also be used in desserts, for example to make chocolate ganache. It makes excellent salad dressings or various cold sauces and toppings.
How to make cashew cream?
To make cashew cream you need ALWAYS RAW cashew nuts. This is the only way the cream will have a neutral taste and neutral use. For the most delicate taste of the cream, the cashews need to be soaked in addition.
1) Soaking method
Soak a cup of cashew nuts for about 10 minutes before using. After soaking, strain the soaking water and add a cup of new clean water. Blend the cashews and water until smooth in a powerful blender. I prefer to blend longer to make the cream as creamy as possible. If you want a thicker cream, add only ½ cup of water.
2) Simple method without soaking
Alternatively, you can also make the cream without soaking and this is also the method I choose most often (usually because it is less work.)
Put the cashews in a blender with water and blend straight away. Then let the blender with the cashew cream stand for about 5 minutes to allow the cashew pieces to soften and then blend again to make the cream really smooth.
Use the cream after blending as desired. I most often use them in place of cream in soups.
How to make cashew "sour cream"?
You can also make a cashew cream that tastes like sour cream in the same way. It's absolutely perfect for various dips, for garnishing soups or salads because it has a more distinctive flavor that combines beautifully, just like sour cream.
The basic ratio of ingredients for the preparation remains the same. Add an extra pinch of salt, 1 teaspoon of coconut syrup and 1 teaspoon of lemon juice to the blender along with the cashews and water and blend the mixture. With a ratio of 1 cup cashews to 1 cup water, you will get a cream about the consistency of heavy cream, if you want a thicker cream, again just add 1/2 cup less water.
How to substitute the heavy cream with cashew cream?
Cashew cream can be substituted for cooking cream literally in a 1:1 ratio, so there's nothing complicated about it.
If this is your first time using cashew cream, I think it's best to start using it in soups. It will work great in a creamy bean soup, or a broccoli and buckwheat soup, where you only add a small amount of cream to add creaminess.
It is absolutely delicious on top of the creamy pumpkin soup, especially the more flavored sour cream version. However, don't be afraid to try it with purely cream soups, like my favorite chicken soup with cream and red rice, no one will know the substitution, not even you! Cashew cream is also good for baking or gratin , where it also works very similarly to heavy cream.
How to store cashew cream?
Transfer the cashew cream immediately after blending into a container with a tight-fitting lid and store in the refrigerator. Place the cream in a more temperature stable place in the fridge i.e. ideally not in the door and use within 5 days.
TIPS:
- cashew cream can also be easily made into cashew milk - just add more water to the cashews in the blender and then strain the milk
- cashew milk is great in drinks, smoothies, tea or coffee and has a smooth taste with a creamy consistency (I like to combine it with almond milk)
- you can also spice up cashew cream with herbs or spices - fresh or dried garlic, rosemary, coriander, lime, miso paste, ginger, pepper, nutritional yeast or cinnamon are all great options
Recipe
Recipe for 2 cups
Homemade Cashew cream
Ingredients:
- 1 cup/150 g cashews (raw)
- 1 cup/240 g water
Instructions:
Soaking method
- Soak a cup of cashews for about 10 minutes before using.
- Drain the soaking water and add a cup of new clean water.
- Blend cashews and water in a powerful blender until smooth.
Simple method without soaking
- Place cashews in a blender with water and blend straight.
- Let the blender and cashew cream stand for about 5 minutes to soften the cashew pieces and then blend again to make the cream really smooth.
TIPS:
- If you want a thicker cream, add only ½ cup of water.
- To make a CASHEW "SOUR CREAM", add a pinch of salt, 1 tsp lemon juice and 1 tsp coconut syrup before blending
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