This 2-Ingredient Cashew cream is a dairy-free recipe and the secret to indulging your favorite comfort food recipes. With just two base ingredients and countless variations for sweet and savory recipes, it is a must-have in the kitchen!
Another sauce and two similar recipes back to back? That’s a food blog faux pas, or is it? Because when something is this good, friends don’t keep it to themselves. It’s sort of like telling you I have a secret that I can’t tell you, which is a total pet peeve of mine.
And, seriously, this 2-Ingredient Cashew Cream will revolutionize your life. Okay, maybe not your life. Actually, I take that back because it will definitely revolutionize your life.
If dairy isn’t your best friend but you miss the flavor of creamy goodness, then this is your recipe. Believe it or not, if you are gluten-free or grain-free and miss the flavor of sourdough bread, then this by itself is your jam. And, as the name implies, there are just two base ingredients.
Plus, with countless variations, 2-Ingredient Cashew Cream can be turned into something savory, something sweet, and even something milky. Did I already mention the sourdough bread? I did? Okay, good. Also, when I first ate this, I imagined myself sitting in an Italian pizzeria, dining on, yes, you guessed it, sourdough bread, while waiting for my pizza to arrive. La la land is a legitimate place.
And I am not alone in my excitement. K-Hubs has been dying a little bit with anticipation, too, and if he’s outwardly excited, that’s saying something. Introverts, he’s got your back.
So let’s get down to it, shall we?
For best results, I like to soak the cashews in warm water overnight and then drain and rinse them the next morning. After that, I blend the soaked cashews and fresh water together, using a tamper to keep the mixture from getting clogged (the cream will be thick). Next, I add more water, if necessary, and then I scoop it out of the blender and into a jar. From there, I store it in the fridge for about three days. That’s about as scientific as I get.
If I’m really on track, then I’ll add it to various recipes while it’s still fresh. So, admittedly, I don’t always store my Cashew Cream in the fridge. It simply never makes it there! For best results, I suggest storing it for about three days at most. You can store yours longer, but the flavor and consistency may change.
Fortunately, Cashew cream absolutely stands on its own as a snack or as part of a meal with nothing else needed. However, it is incredibly versatile for both sweet and savory concoctions. So if you are looking for a dairy alternative for your recipes, then this Cashew Cream is the perfect fit.
For those who want to turn their Cashew Cream into cashew milk, the process is quite simple. If you want to make cashew milk, then reverse the proportions – 2 cups soaked cashews with 3-4 cups warm water, depending on your preference for thickness. For best results, strain or squeeze your cashew milk through a cheese cloth to remove particles, especially if you plan to use this in recipes that call for milk.Savory variations include:
- As is – cashew cream favors a delicious salty flavor on its own
- Salt for a stronger flavor or if you are adding it to soups and stews
- Broth – perfect for thinning to accommodate other recipes
- Garlic and onions for a dip or appetizer
Sweet variations include:
- Vanilla or almond extract
- Agave nectar, honey, stevia, or maple syrup
- Adding to smoothies and oatmeal
- Mixing with fruit such as blueberries, strawberries, peaches, oranges, and raspberries – whatever strikes your fancy and your palate!
Seriously, you could eat this every meal and not get bored. It’s like eating a completely different meal each time.
- 2 cups water
- 4 cups raw cashews, (soaked overnight, optional)
- Combine ingredients in food processor and blend on high speed for 5-6 minutes.
- Add more water if necessary.
- Keep stored in refrigerator for about 3 days.