I’m popping in for a quick little post for a simple, basic recipe. Whether you’re vegan, trying to avoid dairy, or just looking for something new, cashew cream is a good recipe to have in your repertoire. All it takes is three ingredients and a high-powered blender or food processor.
Cashew cream, when lightly sweetened, tastes quite similar to heavy cream. You’ll find tweaks of this recipe in my Nanaimo Bars and my Mango Mint Tartlets. I’ll occasionally add more or less sweetener, depending on what I’m going for in the dessert.
More water yields a thinner cream, and less water yields a thick end product to the point where it’s spreadable and not pourable. Add a little at a time, and remember that the end result will firm up in the fridge. The better your blender, the thinner the consistency of the cream. My cashews never blend fully, but the cream is still pourable.
Use cashew cream:
If you’re ready for a new kitchen project this weekend that’s fun, fast, and totally easy, give cashew cream a try. Print Cashew Cream Author: Katy’s Kitchen Prep time: 5 mins Total time: 5 mins Yield: about 1 cup Ingredients
- 1 cup cashews, soaked overnight*
- 5 Tablespoon water
- 2 teaspoons maple syrup
- Add all the ingredients to a high powered blender or food processor and blend until smooth. Add more water for a thinner cream.
Notes & Substitutions *Add the cashews to a small bowl and fill with water to cover the cashews. Leave soaking overnight. This helps with the blending process.