Today's recipe is a Basic Cashew Cream Recipe - An Easy Vegan Cream Substitute that can be incorporated in so many different ways. For anyone who is following a Vegan diet (not allergic to nuts), this is a great plant based option.
Though this may sound simple, it is one of the most requested post by regular readers of the blog especially after I shared the Tomato Bisque recipe.
The blog post contains detailed steps on how to make basic cashew cream, Variations, Recipes that use Cashew Cream along with Storage and Freezing Tips.
While you can always use store bought substitutes, making things from scratch aims at minimizing processed food and is budget friendly.
Once you learn how easy it is to make this vegan cream substitute, you will never buy store bought stuff.
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Ingredients
Raw Cashew Nuts - Unsalted, raw Cashew Nuts works best for this recipe. Avoid salted cashews or roasted cashews.
Water - Hot Water allows the cashews to soften and blend into a smooth cream like consistency.
I have neither used SALT or OIL for this recipe.
This way, the sauce can be used for both sweet and savory dishes.
Instructions for Cashew Cream Recipe
Soak the raw cashew nuts in hot water for 30 minutes.
After 30 minutes, add the cashews + water to a mixer grinder jar or blender.
Blend until smooth consistency.
Note - Soaking time will increase if you are making a large batch. For 250 grams or 500 grams of cashews, soak them for atleast 45 minutes.
Expert Tips
- Cashew Cream tends to thicken with time. After storing in an airtight container or glass jar, you may find a layer of thick, slightly hard cream set on top. This is quite normal. Just mix and use.
- The consistency of cream can be adjusted easily by mixing few spoons of warm water.
- If you are not planning to use the cream within 4-5 days, I suggest freezing and using later. It increases shelf life.
- As you blend, scrape the sides of the jar to avoid coarse bits of cashews in the cream.
Cashew Milk vs. Cashew Cream
Both Cashew Milk and Cream are made using the same process and ingredients.
Only thing differs is Consistency of the Cream vs. Milk.
For Cream we maintain 1:1 (equal quantity of cashew nuts and water)
Cashew Milk can be made with 1/2 cup Cashew Cream + 1 cup water. It can be further diluted with an additional 1/4 cup water when using for smoothies etc.
Shake well and use as Plant based Milk substitute for smoothies, drinks and hot beverages of your choice.
Variations
While I have shared a basic Cashew Cream recipe, some of the variations suggested can be used in a variety of recipes. Feel free to mix and match.
Herbs - Dry or Fresh Herbs like Parsley, Rosemary, Basil, Sage, Thyme can be finely chopped and added to the cream. These are perfect for dips and salads.
Garlic - You can use fresh Garlic (minced) or garlic powder to add more flavors. To emulsify the cream, EVOO and salt can be added. This works perfectly for salads or dips.
Spices - Mediterranean spices like Zaatar and Sumac also make a great addition to cashew cream. Indian Spices like Turmeric, Garam Masala Powder and Red Chilli Powder can also be used.
Ways to use Cashew Cream
Soup - Pretty much most soups can be thickened with plant based cashew cream. Carrot Ginger Soup (sub coconut milk with cashew milk), Vegan Mushroom Soup and Pumpkin Soup are some Soup Recipes where you can incorporate Cashew cream.
Dips - You can easily substitute Sour Cream with Cashew Cream (add lemon juice and salt). Addition of vegan mayo and some fresh herbs + garlic would make an interesting dip for nachos, crackers, chips or crudites.
Indian Appetizers like Cutlets, Kebabs etc. can also be served with such dips.
The cream can be further enhanced with a variety of ingredients, depending on your tastes' and preferences. Paprika, Mustard, honey or agave, nutritional yeast (for cheese flavor) and chives are great options to explore.
Salad / Coleslaw - Replace dairy cream in salad dressings with cashew cream. Personally, we love coleslaw sandwiches using cashew cream instead of mayo. So good!
Do check Variations section above to explore more.
Pasta Sauce - Replacement to Cream and may I add (cheese) as well. It can be used as a base with pizza sauce or marinara and tossed with cooked pasta and vegetables.
You can also substitute marinara or store bought pizza sauce with fresh pumpkin puree, butternut squash or carrot puree to make the pasta more healthy for kids.
Smoothie - Is a great replacement to plant based cream or milk. Just dilute the cream with some water, mix and add, if the recipe demands cashew milk.
Indian Curries - If you love restaurant style Indian Curries, cashew cream is perhaps one of the reasons. It forms the base of the curry and makes them silky smooth (also less spicy)
Green Peas Curry, Vegan Dal Makhani, Malai Kofta, Vegan Mushroom Peas Curry are some of the many ways in which the cream can be used.
Storage and Freezing Tips
The recipe yields 6 to 8 tablespoons of Cashew Cream. Under refrigeration, in an airtight container, it stays fresh for 4 to 5 days.
I however, blend and freeze the cream in an ice cube tray (1 tablespoon serving) to use easily in recipes.
Quite handy when it comes to meal prepping.
Explore Other How-To's or Basic Cooking Recipes
How to Make Spinach Puree - With Tips to retain the lush green color of spinach.
Instant Pot Beets - Cooking Whole Beets for Salads, Pickled Beets, Stir Fries.
Instant Pot Chickpeas - For Salads, Curries and Pilaf.
Fluffy Quinoa using Instant Pot - Used for Stir Fry, Burrito Bowls and Salad or used as a replacement to rice and served with curry.
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How to Make Cashew Cream (Vegan Cream Substitute)
Equipment
- Blender / Mixer Grinder
Ingredients
- ½ cup Raw Cashew Nuts
- ½ cup Water
1 cup = 250 ml
Instructions
- Soak the raw cashew nuts in hot water for 30 minutes.
- After 30 minutes, add the cashews + water to a mixer grinder jar or blender.
- Blend until smooth consistency. Note - Scrape the sides of the jar while blending to avoid coarse cashew bits in cream.
Notes
- Soaking time will increase if you are making a large batch. For this recipe, which yields about 6 - 8 tablespoons of Cashew Cream, I have soaked the raw cashew nuts for 30 minutes.
- For 250 grams or 500 grams of cashews, soak for atleast 45 minutes to an hour. The longer you soak, smoother the consistency.
- STORAGE / FREEZING TIPS - The recipe yields 6 to 8 tablespoons of Cashew Cream. Under refrigeration, in an airtight container, it stays fresh for 4 to 5 days.
- Quite handy when it comes to meal prepping.
- Cashew Cream tends to thicken with time. After storing in an airtight container or glass jar, you may find a layer of thick cream set on top. This is quite normal.
- The consistency of cream can be adjusted easily by mixing few spoons of warm water.
- If you are not planning to use the cream within 4-5 days, I suggest freezing (in ice cube trays) and using later. It increases shelf life.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan