How To Make Cashew Cream (+11 sweet & savory ways to use it!)
Want something creamy but need to avoid dairy? This cashew cream is the perfect addition to your dairy-free real food repertoire. Even if you’re not dairy-intolerant, you’ll likely enjoy this cream as it brings and delicious and unique flavor to everyday meals and desserts alike. My first introduction to cashew cream was in a “liver cleanse” book of all things! It piqued my interest, and I served it atop a warm apple crumble. It was a delightful addition to this sweet treat, but as I soon discovered, there were many other uses for it.
Sweet Uses For Cashew Cream
My favorite way to make cashew cream is to add a little vanilla and a smidge of maple syrup or coconut syrup. This sweetened cream is a delicious addition to many desserts as well as breakfast and snack foods. This sweet vanilla cashew cream can be used in a variety of ways, such as:
- add to a bowl of oatmeal
- use as a spread on muffins or breads
- spoon over fruit crumbles, crisps, and cobblers
- dollop on top of brownies
- add to a smoothie
- use in place of nut butter in chocolate nut butter cups
Savory Uses For Cashew Cream
Unsweetened cashew cream complements many savory dishes and can be added to various mains, sides, and appetizers. Use plain cashew cream for savory dishes or add herbs and spices to customize the flavor. Here are a few ideas for how to use it:
- swirl into in a bowl of soup
- add to mashed potatoes
- include in casseroles
- use as a base for creamy vegan pasta sauces
- add herbs and spices to create a delicious dip for vegetables
As you can see, there are many uses for cashew cream!
How To Make Cashew Cream
If you’ve never made cashew cream, you’ll be happy to know it is easy to prepare. Which means you can have it on hand all the time! The only thing you really need to keep in mind is the fact that the cashews require a couple of hours of soaking time. This helps the cashews become soft enough to blend easily and create a fluffy, creamy texture. In order to create the perfect cashew cream, you will need a blender or food processor. Blenders work best, but a food processor will work. In the recipe below I share how to make a basic cashew cream that can be used “as is” or sweetened as desired. I also share one option for adding herbs to cashew cream to create a yummy dip. Feel free to experiment with other additions.
Have you ever made cashew cream or used cashews in place of dairy?
- 1cup Wildly Organic Just Raw Cashews
- 1/4-3/4cup water
- 1/8teaspoon Wildly Organic Pink Himalayan Salt
- 1teaspoon vanilla
- 1tablespoon Wildly Organic Coconut Syrup
- 1 teaspoon Wildly Organic Olive Oil
- 1teaspoon lemon juice
- 1tablespoon nutritional yeastmay add up to 2 tablespoons if desired
- 1teaspoon garlicminced
- 1teaspoon onion powder
- 1 teaspoon parselydried
- 1teaspoon Wildly Organic Dried Basil
- 1 teaspoon Wildly Organic Dried Dill
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Place cashews in bowl and cover with filtered water. Leave to soak for at least 2 hours.
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Discard soaking water and place cashews in a blender. Add 1/4 cup water and blend to combine.
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Add more water, one tablespoon at a time, until you reach the desired consistency.
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Add vanilla and coconut syrup then pulse blender to distribute evenly. Taste and add more coconut syrup if desired.
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Add lemon juice, garlic, onion powder, and nutritional yeast, then blend to combine.
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Add herbs and stir to distribute evenly.
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Serve with veggies and/or crackers.
Cashew cream will keep in the fridge in an airtight container for approximately 5 days.
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