Cashew Cream for savory dishes and sauces

by Alex
This Cashew Cream can be used in place of dairy heavy cream for savory dishes and sauces.
Total Time
8 hours
Difficulty
Easy

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Simple Tasty Recipes

Ingredients for 500 ml Servings

  • 2 cups
    raw cashews
  • Enough
    water for soaking
  • 4 cups
    water for blending

Time

  • Preparation Time
    5 min
  • Cooking Time
    zero
  • Total Time
    8 hours

Goes Great with

Method

  1. Rinse cashews
  2. Place in a large jar, cover with water, double the volume of the cashews, about 4 cups. Cover and let soak overnight.
  3. Drain water, rinse cashews and put in blender. Pour 3 cups of water in the blender. For thicker cream use less water, for thinner use more. Blend until smooth.
  4. Strain into a container through a fine mesh sieve.
  5. If cream is for a sweet dish, add sweetener and vanilla.
  6. Place in the refrigerator until ready to use. Lasts 3-4 days. Cashew cream may be frozen.

Goes Great with

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Nutrition

Download the Vegetarian Nutrition Booklet for Kids and Adolescents

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Free

The International Vegetarian Union’s Vegan Nutrition Guide for Adults

Free material, in 2 versions:

  • For healthcare professionals
  • For non-healthcare professionals