This very simple 3 ingredient recipe is super easy and will teach you how to make cashew cream. This recipe is a perfect substitute for adding to creamy soups and much more.
Homemade Dairy Free Milk Alternatives
For a dairy allergy or person sensitive to dairy, then this recipe for how to make cashew cream is great. It’s a perfect dairy substitute for any recipe calling for cream or full-fat milk. Click here to learn more about our favorite plant-based milk substitutes.
Cashew cream, cashew milk, hemp seed milk and coconut milk are our secret and magical ingredients. They make dairy free living without cream easy, doable, and tasty.
Pretty much anytime a recipe calls for full-fat milk, you can use this recipe for cream or thinned out nut milk instead. This recipe can be made and then stored for 2 to 3 days in the fridge, and takes less than 5 minutes to make.
How to Use Cashew Cream
Cashew cream originated in the raw foods world and is used to make some of the most outrageously decadent raw desserts. It’s also a vegan chef’s staple. Cashew Cream can easily step in for dairy in a variety of creative ways, including cheese fillings for ravioli, ricotta, rich white sauces and as a heavy milk for soups.
You can also enjoy this recipe at the bottom of a custard cup and topped with a serving of granola and fresh fruit.
How to Make Cashew Cream
The trick when making cream is to use raw cashews for the best flavor and texture. You can play around with the consistency to make it thicker for cream or thinner for milk. Ideally you want to soak the nuts for at least 4 hours but you’re welcome to go overnight.
Using a wire mesh basket, be sure to drain the cashews before adding to the high speed blender with a fresh cup of filtered water and a pinch of sea salt.
The basic recipes for both are below:
How to Make Cashew Cream
How to Make Cashew Cream with 3 simple ingredients. This Cashew cream is creamy, doable and super tasty. Use it for cream replacements.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup 1x
- ½ cup raw cashews, soaked for 4+ hours
- 1 cup filtered water
- Pinch of unrefined sea salt
- In a high speed blender, blend the nuts and water on high speed for about 2 minutes.
- Add the salt and blend again.
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Can be stored for 2 to 3 days in the fridge.
Keywords: How to Make Cashew Cream