Oh! To be a complete chef with all the tools to make your kitchen hum, it must never be overlooked the versatility of vegan cashew cream. It is a staple in our kitchen and can be stored in the fridge (3 days) or freezer (4 months but needs to be re-blended) so it’s ready to go at any moment’s notice.
It is used as you would for creamy substitutions in so many creative ways: heavy creams for soups, mashed potatoes and sweet potatoes, pasta sauces, gravy, fillings for ravioli – the list is endless.
The trick is to use RAW cashews only – this way they will not impart any flavour into the dish you are creating and they are solely your fat source to attach flavour too. (no you cannot use roasted)
Your best bet too is to soak them overnight. Soaking allows them to be soft and break down much easier in the blender and become this beautiful soft nut. Sometimes I forget to soak them or have not planned ahead and try to speed up the process toss them in the blender to make my cream but it does not come out the same. It’s not bad, but it’s not perfect.
Cashew cream can be reduced too on the stove top unlike any other vegan cream or milk, due to it’s fat content so beware of the addictive qualities that cashews with instill in you. You can work with it like dairy cream but get all the healthiness from vegan cooking and leave the heavy animal-based fat behind. You’ll turn out like me and keep a 5 lb bag of cashews in your freezer at all times!
Put 3 cups cashews in a bowl and cover with water. Place in fridge overnight.
Next day: Drain the cashews from soaking overnight in fridge. Rinse well.
Place cashews in blender.
Add 1 ¼ – 1 ½ cups fresh water
Add pinch of salt
Blend until smooth.
1. If you want it thicker; add less water.
2. For sweetness: add 2 Tbsp maple syrup and 1 Tbsp vanilla extract. (Vanilla Cream for desserts)
3. The rule of thumb is for every cup of cashews, you add ¼ cup to ½ cup water – depending on your need (Sauces, fillings, etc)
4. BE CREATIVE!! This is too much fun to be scared.