How to Make Cashew Cream (Vegan Cream Substitute)
Step-wise recipe to make Cashew Cream from Scratch. Vegan Cream substitute for Indian Curries, Soups and much more. Tips + Recipe Ideas to incorporate Cashew Cream. Storage and Freezing Tips included making it ideal for meal preps too.
Servings 6 tablespoons
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.