Cashew Cream: How to Make It. 3 Ways to Use It. Why You Need It In Your Life

June 20, 2017

I am not opposed to dairy as a whole, but for some reason, cream has always been one of those things that just weirded me out. Having said that, I absolutely love dishes where cream has been added. Oh the conundrum. Thank the heavens someone realized that cashews could easily be blended into a perfect substitute, which is what I want to share with you today…. Cashew Cream.

How To Make Cashew Cream:

Ingredients

  • 3/4 cup Whole Raw Cashews*
  • 1 1/2 cup water*

There are 2 ways to make cashew cream, depending on what you are using to make it with. If you have a Vita-mix or other incredibly high powered blender, simply blend the cashews and water together for roughly 2 minutes. I just feel the outside of the blender pitcher and if it is warm, I say, “Done!”.

If your blender isn’t insanely high powered, then you are going to want to soak the cashews in a bout 2 -inches of water, in a sealed container for about 4 hours (no longer than 2 days), before straining them, and proceeding with blending. Make sure you use fresh water to blend them.

That’s it. It’s really that easy. I try to use it within 3-4 days.

*You can adjust the cashew/water ratio to your desired thickness. I’ve found that for what I tend to use it for, a 1:2 ratio is ideal. Play around and see what you like! Quick note, my blender isn’t a fan of batches smaller than this, but feel free to double, triple, what have you. 

3 Ways to Use Cashew Cream:

  1. Add to any pasta sauce or soup for added richness.  (hello creamy pesto!)
  2. Add to coffee in lieu of creamer or other non-dairy milk. This is especially delicious when it is freshly made.
  3. Add a little maple syrup (or your favorite sweeter) and whip it into a whipped dessert topping, much like whipped cream.

Basically, you can use it in lieu of anything you would add heavy cream too.

Why You Need Cashew Cream in Your Life!

Ok, so maybe you don’t need cashew cream specifically, but you do need a lot of what cashews have to offer, so why not do so in a delicious manner?

  • High in Magnesium
  • Cholesterol-Free
  • Almost 6 times the protein of whole milk
  • 3.3g of fiber per 3.5 oz of cashews (milk doesn’t have fiber)
  • Packed full of other vitamins and minerals, such as B1, B5, B6, Iron, Manganese, Phosphorus, Potassium, and Zinc.
  • It’s delicious. Need I say more?

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