Cashew cream recipe to make vegan cream at home. It is a perfect base to make different creamy soups, pasta, and curries. A healthy alternative to dairy cream without compromising on taste.
My attempt to try healthy dishes has also led me to try dairy-free options. Why dairy-free cream? Dairy cream is loaded with saturated fat and cholesterol that are not good for our body. It does not harm if consumed in limited quantities.
However, certain dishes need more cream to give them the necessary texture. Unfortunately, this exceeds our daily requirements for saturated fats. And to add to it, most of the time we end up adding much more cream to make the dish tasty.
This is the reason I have started to use plant-based cream such as cashew cream, coconut cream, etc. Cashew cream closely resembles regular dairy cream in color and texture. Moreover, it is a good source of healthy fats with zero cholesterol.
In the past, I have shared a number of recipes that contain cashew cream as the featured ingredient. Particularly, creamy broccoli soup is getting lots of love on Pinterest. People have been asking me how to make the cashew cream that I used in the recipe. Therefore, I decided to create a separate post dedicated to this homemade dairy-free cream.
How to make cashew cream at home?
Apart from soaking time, this cashew cream recipe takes less than 5 min to prepare. Soak cashews in warm water for at least an hour. Then blend soaked cashews with some water in a blender until it gets to a nice creamy texture. You can also use a powerful food processor to get the job done.
How is this vegan cashew cream recipe healthy?
Cashews are a rich source of dietary minerals such as manganese, magnesium, copper, and phosphorus. They also contain Iron, Zinc, and Selenium in significant amounts. Additionally, cashews are a good source of healthy fats such as polyunsaturated and monounsaturated fat. [1]
I would love to hear what you use as a creamy base for healthy recipes.
Use cashew cream in these recipes
Homemade Easy Cashew Cream
Equipment
Ingredients
- 1 cup raw cashews (soaked in warm filtered water)
- ½ cup filtered water
Instructions
- In a blender or food processor blend soaked cashews with water for about 2-3 min or until it gets to a smooth creamy texture.
Notes
- Soak cashews for at least 1 hour or more for better results.
A member of my family has a serious cashew allergy. That is their only nut allergy. Is there a replacement for cashews in your recipe?
You can use almonds instead.
Sound yummy I will difinitely try it. Could other ingredients been added to the cream ?
Hi Sara,
You can add little salt or sugar as per your preference.
I USUALLY DISCARD MY CASHEW SOAKING WATER TO ELIMINATE SOME OF THE POSSIBLE TOXIC STUFF RELEASED BY ANY REMAINING SKINS ON THE NUTS. DO YOU DISCARD YOUR SOAKING WATER OR USE IT? I just want to make sure I have proportions right. Soaked cashews plus 1/2 cup water or cashews soaked in 1/2 cup water and then blended?
Hi Lynn, I always use drinking water to soak the cashews. I reserve half a cup water and discard the excess. In all, I use soaked cashews plus 1/2 cup water for the blending. I hope this is useful.
Should this be refrigerated after being used? And how long is it usually good for? Excited to try your cream of broccoli soup! 🙂
Hi Kalynn,
You can refrigerate leftover cream in an airtight container and can use until a week. We would love to hear your feedback on Broccoli Soup.
Totally trying this…I love the fact that you are including nutritional info in your post 😉
This sounds delicious – I’m definitely gonna try it! 🙂
Never heard of cashew cream! Thank you – will try. Have been looking for an alternative to sour cream!