recipe: cashew cream

My friend Toby and I have this joke and it goes something like this:

Him: “E, this is amazing! What’s in it?”

Me: “Cashew cream.”

It’s not so much of a joke as a true story. Cashew cream can be savory (lasagna!) or sweet (peach cobbler!) and is a nutritious, delicious substitute for cheesy, creamy anything.

recipe: cashew cream
 
Ingredients
  • 1 c raw cashews (they really need to be raw and unsalted or the result is not the same), powdered
  • 1 c water (scant)
Instructions
  1. Powder cashews*
  2. Blend in water until creamy
  3. Voila! you have cashew cream
  4. Add savory spices (salt, pepper, basil, rosemary) for things like stuffed shells, or add agave and lemon zest for sweet things like blueberry pie
Notes
*This can be most easily using a high speed blender (I have a Magic Bullet that I use for things like this almost daily), but can be also be done in a coffee gringer or a food processor, you just might not get as smooth a sauce in the end. However, if you plan ahead you can soak the cashews in water for four hours (up to as long as overnight) before you make the cashew cream and you don’t have to worry about powdering them at all, a blender will work just fine because they will be nice and soft.

 

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2 Comments

  1. Question… how long will cashew cream keep before it goes bad? is it freezable if you make a bunch at a time?

    • admin

      It’ll keep in the fridge for 4 or 5 days , it will smell suspect and start to have a little liquid pool on top when it’s taken a turn for the worse…I haven’t tried freezing it for later use, but I actually have a few cups right now I need to freeze! I will report back in a few days and let you know :)

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