Perfect for vegan baking, this cashew cream is so easy to whip up.
If you've seen our tips for vegan baking, then you know that cashew cream is a great substitute for cream. This recipe is so easy to make and can be used in so many different ways.
Yield: Makes about 2 cups
- 2 cups raw, unsalted cashews
- 5 cups water
- 1/4 teaspoon salt
- Firstly, the cashews need to be soaked, so place them in a bowl with 4 cups of water. Leave uncovered at room temperature for 12 hours or overnight to soak – you'll know they're ready if they're soft and break when squeezed.
Drain the cashews and discard the water you soaked them in.
Add the drained cashews, the last cup of water and salt to a blender.
Blend the cashews until totally smooth, scraping down the sides of the blender every now and then to ensure all the nuts are blitzed. If not using the cashew cream straightaway, it can be kept in the fridge for about a week in a sealed container.
How to use cashew cream:
- Cashew cream is a great substitute for basic cream, so you can use it in sauces, drinks and more. Add to your morning porridge for a luxurious creaminess or add to mashed potatoes instead of butter and milk.
- Chill the cashew cream in a fridge then whip to use in place of regular cream. Fold through a teaspoon of agave syrup to sweeten the cream.
- For a great pasta sauce, sauté onions and garlic in a pan, then add some sage and the cashew cream. Mix through the pasta then serve.