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Cashew Cream

What you need: 

4 ounces raw cashews
1/2-2/3 cup water, as needed
small dash maple syrup
drop vanilla extract

What you do: 

1. Whiz all the ingredients around in a food processor, scraping down the sides as necessary.
2. Adjust consistency and flavor by using more or less water and/or sweetener and vanilla.
This is an easy and deliciously wonderful, dairy-free alternative to cream. A food processor is essential. Most excellent served with cake.

Preparation Time: 
5 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

has anyone tried this with other nuts?  (my boyfriend is allergic to cashews)

I used almonds.  I soaked them 24 hours, removed their skins by hand, then blended them until smooth.  Maybe my cream wasn't as sweet as everyone else's, but I thought its texture and flavor was still lovely. 

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I guess if you like the combination of salty and sweet, using salted cashews might be ok, although I think the roasting with oil could be problematic.  I would definitely suggest buying some unsalted raw cashews.

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What happens if you only have roasted salted cashews in the house?  Anyone soak those and try it?

i don't think that would be a good idea in this recipe IMO though i have never tried it

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What happens if you only have roasted salted cashews in the house?  Anyone soak those and try it?

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Made this today for my Thanksgiving pumpkin pie! I am so glad I did. My dad asked me yesterday "What about whipped cream?" and I was like "Nah! Don't need that stuff!" I didn't want to buy a soy based whipped cream which I heard didn't taste so good. Then I thought "What about cashew cream?" so I came on here to look it up and found this recipe. Thank you so much for posting this. I will use this recipe from now on whenever I need cream for desserts. I used about a cup of raw cashews that I had soaked in hot water for about 3-4 hours. I used rice milk instead of water and more maple syrup than called for. Wow! Seriously this blew me away. It was smooth, thick and creamy with a hint of sweetness. It matched perfectly with my spicy, custardy pumpkin pie.

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It's amazing how easy it is to forget even one's own recipes! :) This is great stuff must get some made myself very, very soon.

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Excellent!  I used chocolate soy milk instead of water, 1/2 vanilla, 1/2 chocolate extract and just a touch of agave nectar.  So delicious.  I'll soak the cashews in the soy milk for a few hours next time, as I couldn't get all the chunks out, but I might have given up blending it too early.  It was still great though, we kind of liked the little chunks of cashew. ;D  Thanks for the recipe!

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This was very yummy :)  I soaked the cashews in hot water for about 30 minutes prior to using them.  I also used agave and both vanilla and almond extract to get the taste I was looking for.  I used it on a strawberry shortcake, and it was really good because it was not too sweet. I put it in the freezer for about 15 minutes after I made it, and then it was very easy to pipe.  :)

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you can use raw sunflower seeds just fine.. just make sure to sweeten it enough.. cashews are sweeter.

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Alright, very tasty.This really had some great flavor to it. I must say .

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