This cashew cream is one of my kitchen staples for any dish that calls for a creamy element. It can also replace dairy cream in many different recipes. This cream is easy to make and can last in the fridge for a week!
Jump to: Story | What is it? | Benefits | Nutrient Density | Tips | Variations | Similar Recipes
The Story Behind This Cashew Cream
Besides using cashews as a common dairy replacement, cashew cream also has a place in my kitchen as one of my star ingredients in Bengali or other South Asian cuisines. My mother always soaked a cup of cashews the night before Eid to blend it with water to make a thick cream. She would then use this cream in the biryani and curry recipes she chose to make for the special occasion. It always made our holiday dishes feel even more special!
What is it?
Soaked cashews blended with filtered water. That’s it. If you would like to make sweet and savory flavored versions for use in multiple recipes, check the variations sections of this post!
Why This Cashew Cream Is Healthy For You
Cashews are high in fiber, healthy fats, and protein. They’re great for brain health, immunity, and bone health as they are also high in nutrients like copper, magnesium, and manganese.
How To Make this Cashew Cream Nutrient-Dense
- Use sprouted cashews: Nuts and seeds contain an organic compound called phytic acid. Phytic acid prevents the absorption of several vitamins and minerals such as iron, zinc, calcium, and B vitamins. Studies show that sprouting can reduce phytic acid, therefore making sprouted nuts and seeds healthier to consume.
Tips
- I highly recommend using a high-speed blender to get the cream as smooth as possible.
- If you forget to soak the cashews for 4 to 8 hours, boil them in just enough water to cover them for about 4 to 5 minutes. This will soften them almost as much as soaking.
- If you want to freeze this cream, fill an ice cube tray with the cream, and it will last for up to 6 months. Thaw the cream before using it in a recipe.
Variations
- Add 1 to 3 tsp of a sweetener (honey, coconut nectar, date syrup, or maple syrup are good choices here) and a pinch of pink Himalayan salt for a sweet cream.
- If you would like a savory cream, add 1/4 to 1/2 tsp of pink Himalayan salt, 1 – 3 tsp of nutritional yeast, and whatever other spices you want.
Other basic recipes to try
Cashew Cream
Equipment
- High-speed blender
- Bowl
- airtight jar
Ingredients
- 1 cup cashews
- 3 cups filtered water
Instructions
- Soak cashews in a bowl filled with 1 1/2 cups filtered water for 4 to 8 hours.
- Drain and rinse the cashews and place the cashews and 1 1/2 cups of filtered water in a blender. Blend until smooth.
- Add other ingredients to make a flavored cream or use it as is. Store in an airtight container for up a week.
Notes
- I highly recommend using a high-speed blender to get the cream as smooth as possible.
- If you forget to soak the cashews for 4 to 8 hours, boil them in just enough water to cover them for about 4 to 5 minutes. This will soften them almost as much as soaking.
- If you want to freeze this cream, fill an ice cube tray with the cream, and it will last for up to 6 months. Thaw the cream before using it in a recipe.
- Add 1 to 3 tsp of a sweetener (honey, coconut nectar, date syrup, or maple syrup are good choices here) and a pinch of pink Himalayan salt for a sweet cream.
- If you would like a savory cream, add 1/4 to 1/2 tsp of pink Himalayan salt, 1 – 3 tsp of nutritional yeast, and whatever other spices you want.
gluten-free, refined sugar-free, vegan, vegetarian