I don’t know who first decided to soak cashew nuts in water and then toss them in the food processor- but I could kiss them right now! Well, that could be awkward, so I’ll at least commit to a nice big hug by way of saying thanks!
Since going dairy free last summer, I’ve had many holes to fill in my recipes. Coconut milk has been a fantastic alternative in many dairy free baked goods, but when making something savory, I don’t always want to taste coconut. Nut milks are also a great option, but many contain unpleasant ingredients in the carton, so I try to make homemade versions whenever possible. I do use flax milk and hemp milk, but they don’t always have the flavor I want in my recipes.
So what should a dairy free cook add to a savory soup to give it a creamy consistency? What does a vegan eater use in the place of a nice dollop of something cool and creamy to act as topping instead of sour cream? Cashew cream!! I first made cashew cream when I tried a mushroom soup recipe of Danielle Walkers and the soup turned out SO delicious! My husband loved it and said he never would have guessed that it didn’t have real cream in it. Now that is a total SCORE! That’s exactly what you want to hear when you are slaving over a hot stove in the kitchen all evening! 😉 “It’s delicious” and “I would never have guessed this was allergy friendly…” are always music to my ears!
This cashew cream was fantastic as a dairy free option to add some creaminess to my Zuppa Toscana soup when I made it last night. Oh, and it was still delicious when I heated up a bowl of said soup for leftovers this morning!
Cashew cream was also fantastic in my coffee this morning when I realized that I didn’t have any other options to add some creaminess.
SEE! You can use it for pretty much everything! I’ve also read about adding vanilla extract and some maple syrup for some sweetness and to use it to top desserts. YUM!
I’m sure that you are already thinking of dozens of recipes and ways that you want to use this homemade cashew cream, so without further ado, I’m jumping right into the recipe!
Cashew Cream Recipe Ingredients:
- Cashew nuts (unsalted and preferably raw and organic) I bought mine at Wegmans, or these on amazon look good too.
Place your cashew nuts into a small bowl and cover with boiling water. Allow to soak for 1-2 hours. Drain, and reserve at least 1/2 cup of the soaking liquid.
Place the drained cashew nuts in a food processor (or a blender would probably also work) and add in about 1/3 cup of the soaking liquid. Pulse until they are smooth. Add more of the water to reach the texture you want. This may take a few minutes to achieve a smooth consistency. That’s it! It is literally a two ingredient and two step process! I bet you thought it was going to be harder, right? Store your cashew cream in a small glass covered bowl in the refrigerator. I don’t know exactly how long it will keep, but I would use it within a few days to avoid spoiling.
How are you planning to use cashew cream? Coffee? Soup? Dessert? I’d love to know!