Silky Smooth Cashew Cream: Easy Vegan Recipe

Imagine a luscious, velvety cream that’s completely dairy-free and unbelievably easy to make. That’s the magic of cashew cream! This versatile ingredient can transform everything from savory sauces to sweet desserts. With this recipe, you’ll learn how to make the perfect cashew cream at home, achieving a texture so smooth and a flavor so rich, you won’t believe it’s vegan. Get ready to discover the secrets to the best cashew cream you’ve ever tasted, plus my unique twist for an unforgettable flavor boost.

Why You’ll Love This Silky Smooth Cashew Cream Recipe

This cashew cream recipe is a game-changer for anyone seeking a delicious and versatile dairy-free alternative.

Umami Flavor Boost: The secret ingredient, a pinch of MSG or nutritional yeast, elevates the savory flavor, mimicking the taste of aged dairy products. This unexpected twist adds a depth of flavor that makes this cashew cream truly special.

Enhanced Versatility: The umami flavor enhances the cashew cream, making it perfect for both sweet and savory applications. Use it in everything from vegan cheese sauces to decadent desserts.

Quick and Easy: Ready in minutes, this recipe is perfect for busy weeknights.

Dietary-Friendly: Completely vegan and dairy-free, catering to a wide range of dietary needs.

Culinary Versatility: Use this cashew cream in countless recipes, from dips and sauces to fillings and dressings.

Ingredients Needed

• 1 cup raw cashews, soaked overnight in water in a jar (this results in about 1 ¼ cups puffed cashews) and rinsed then drained OR just easily boiled for 5 minutes
• 1/2 cup fresh water
• 1/4 teaspoon sea salt
• garlic
• lemon or lime juice
• dried onion
• dried garlic
• dried chives or dill
• cinnamon
• maple syrup or agave nectar
• dates
• vanilla

Ingredient Notes & Substitutions

Cashews: Always use raw, unsalted cashews. The quality of your cashews directly impacts the final flavor and texture of the cream. Avoid roasted or salted cashews, as they will alter the taste. You can learn more about the botanical origins and cultivation of cashews on Encyclopedia Britannica.

Water: The amount of water determines the consistency of your cashew cream. Start with 1/2 cup and add more gradually until you reach your desired thickness. For a thicker cream, use less water; for a thinner sauce, add more.

Salt: Salt enhances the overall flavor profile. I recommend using sea salt or kosher salt for the best taste. Adjust the amount to your liking.

Flavorings: The possibilities are endless! Experiment with garlic, lemon juice, dried herbs like chives or dill for savory versions. For sweet creams, try cinnamon, maple syrup, dates, or vanilla extract.

Substitutions: If you have a nut allergy, sunflower seed cream is a great plant-based, nut-free alternative. For information on making sunflower seed butter, which can be a base for cream, check out Allrecipes.

How to Make Cashew Cream

Making cashew cream is surprisingly simple! Here’s how to achieve the perfect silky smooth texture every time.

Step 1: Soaking the Cashews

Place the cashews in a jar, cover with water, and let them soak overnight in the refrigerator. Soaking softens the cashews, making them easier to blend into a smooth cream. If you’re short on time, you can use the quick-soak method: boil the cashews for 5 minutes to soften them quickly. This step is crucial for achieving a smooth, grit-free texture.

Step 2: Blending

In a high-speed blender, combine the soaked and drained cashews, fresh water, sea salt, and any desired flavorings. Blend until completely smooth and creamy, scraping down the sides as needed. The mixture should transform into a silky, luscious cream. Be patient, as this may take a few minutes depending on your blender.

Step 3: Adjusting Consistency

If the cashew cream is too thick, gradually add more water, one tablespoon at a time, until you reach the desired consistency. Blend after each addition to ensure it’s fully incorporated. Remember, you can always add more water, but you can’t take it away!

Step 4: Flavoring

Now for the fun part! Add any extra flavorings or seasonings you like. For a savory boost, try a pinch of MSG or nutritional yeast. Blend or stir to combine thoroughly. This is your chance to customize the cashew cream to your exact preferences. It’s a fantastic base recipe that’s ready for anything.

Achieving the Perfect Texture: Avoiding Grittiness

Gritty cashew cream is a common problem, but easily avoided with a few simple steps.

The primary cause of grittiness is under-soaked cashews. Ensure you soak them properly, either overnight or using the quick-soak method (boiling for 5 minutes). Soaking softens the cashews, making them easier to blend into a smooth cream.

A high-speed blender is essential for achieving a perfectly smooth texture. Blend the cashew cream for several minutes, stopping to scrape down the sides as needed. Add water gradually to help the blending process.

The quality of your blender also plays a role. High-powered blenders like Vitamix or Blendtec will produce the smoothest results. If you don’t have a high-speed blender, you may need to soak the cashews for a longer period and blend for a longer time.

Savory Cashew Cream Recipes

Cashew cream isn’t just for sweet treats! Its versatility shines in savory dishes as well.

• Cheese Sauce (vegan): Use cashew cream as a base for a rich and creamy vegan cheese sauce.
• Sour Cream Alternative: Top your tacos or baked potatoes with a dollop of cashew cream for a tangy and dairy-free sour cream alternative.
• Vegan Ricotta Cheese: Create a delicious vegan ricotta by adding lemon juice and herbs to cashew cream.
• Alfredo Sauce: Blend cashew cream with garlic, nutritional yeast, and black pepper for a decadent vegan Alfredo sauce.

Craving more vegan options? You might enjoy these easy vegan tostadas, perfect for a light and flavorful meal.

Pro Tips & Troubleshooting

Pro Tips

• Use high-quality raw cashews for the best flavor.
• Soak cashews properly (overnight or using the quick-soak method).
• Use a high-speed blender for optimal smoothness.
• Add a pinch of MSG or nutritional yeast for an umami boost.
• Start with less water and add more gradually to achieve the desired consistency.
• Taste and adjust seasonings as needed.
• Store in an airtight container in the refrigerator.

Common Mistakes to Avoid

• Not soaking the cashews long enough, resulting in a gritty texture.
• Using too much water, resulting in a runny consistency.
• Over-blending, which can heat the cashews and affect the flavor.
• Not tasting and adjusting seasonings to preference.

Serving & Storage

Serving Ideas

• Dips: Serve with vegetables, crackers, or chips.
• Sauces: Use as a base for vegan Alfredo sauce or creamy pesto.
• Fillings: Use in vegan lasagna or stuffed shells.
• Dressings: Incorporate into Caesar salad dressing.

Storage and Make-Ahead

Fridge: Store in an airtight container in the refrigerator for up to 5 days.

Freezer: Freeze for up to 2 months. Thaw in the refrigerator overnight and re-blend if necessary.

Conclusion

This cashew cream recipe is your ticket to a world of easy, delicious, versatile, and dairy-free creations. The secret addition of MSG or nutritional yeast adds a unique umami flavor that elevates the taste to new heights. Don’t be afraid to experiment with different flavor variations and serving ideas to make it your own. I encourage you to try this recipe and share your culinary masterpieces with the world. Enjoy!

If you’re in the mood for a light and healthy dish, you should try this lemon fennel salad.

FAQ

Here are some frequently asked questions about cashew cream:

What is cashew cream and why is it a good dairy substitute?
Cashew cream is a creamy, dairy-free alternative made from blending soaked cashews with water. Its neutral flavor and smooth texture make it an excellent substitute for dairy in various recipes.

What’s the best way to soak cashews, and can I speed up the process?
The best way to soak cashews is to soak them overnight in the refrigerator. For a quicker method, you can boil them for 5 minutes. Overnight soaking yields the smoothest texture, while boiling is a faster alternative.

What does cashew cream taste like, and how can I adjust the flavor?
Cashew cream has a neutral flavor that can be easily adjusted with different seasonings and flavorings. Experiment with garlic, herbs, lemon juice for savory dishes, or vanilla, maple syrup, and dates for sweet treats.

What are some specific ways I can use cashew cream in recipes?
Cashew cream is incredibly versatile! Use it as a dip for vegetables, a sauce for pasta, a filling for lasagna, or a dressing for salads.

How long does cashew cream last, and can I freeze it?
Cashew cream can be stored in the refrigerator for up to 5 days or frozen for up to 2 months. Thaw it in the refrigerator overnight and re-blend if necessary.

How do I avoid a gritty texture?
To avoid a gritty texture, ensure you soak the cashews properly and use a high-speed blender. Blend for several minutes, stopping to scrape down the sides as needed, and add water gradually to help the blending process.

Can I skip the overnight soaking?
Yes, if you’re short on time, you can use the quick-soak method. Simply boil the cashews for about 5 minutes to soften them before blending. While overnight soaking yields the best results, the quick-soak method is a convenient alternative.

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