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2-Ingredient Cashew Cream

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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! {Vegan + Paleo}

Ingredients

Scale
  • 2 cups water
  • 4 cups raw cashews, soaked overnight

Instructions

  1. Soak the cashews in water overnight. If you can, stir the cashews at least once during that time so all the cashews have a chance to absorb the water.
  2. Then transfer the softened cashews with the water to a high-speed blender. Begin blending on a LOW to MEDIUM setting, gradually streaming in more water as needed to prevent the blades from clogging. Stop the blender and remove clogs as they occur. Return to blending, streaming in more water, until desired consistency is reached. The cashew cream may be warm as result of the blending so let cool at room temperature for a few minutes.
  3. Then transfer to airtight containers and refrigerate for 3-4 days.

Notes

  • Soak the cashews beforehand. Even a few hours will do. This neutralizes the flavors and makes blending easier.
  • Start with less water and then stream in more as needed. It’s easier to thin the cream into a sauce, if you decide you want a thinner consistency or your blender isn’t cooperating with the thick, creamy consistency than to thicken the recipe.
  • For recipe flexibility, add additional flavors after you’ve made the base. To create savory bases, enjoy “as is”, add salt, garlic, or onions, and broth. For sweet recipes, add vanilla, agave nectar, 100% pure honey, or 100% pure maple syrup.
  • Add your cashew cream to smoothies, oatmeal, or granola. Alternatively, stir in fruit!
  • 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.