Cashew Cream From Scratch
This homemade cashew cream brings a perfect creamy texture and amazing flavor to tons of recipes. Add a splash in your morning cup of coffee or use it in homemade mac and cheese!
Equipment
- blender
- Glass Quart Milk Bottle with lid
- Small Fine Mesh Strainer
Ingredients
- 1 cup unsalted raw cashews (not roasted)
- 2 1/2 cups water
Instructions
Best Soaking Method
- First, add cashews to a bowl and cover with water (at room temperature or cold, water measurement doesn't matter) until 1 inch above cashews. Let soak for 8 hours.
Fast Soaking Method (A Little Different Texture)
- If you're in a rush soak in boiling water in a non-plastic bowl for 30 minutes (skip the step above if you choose this, just know texture may be a little different with the fast method)
Blending (No Matter the Soaking Method)
- Then, after soaking, strain the cashews and rinse cashews twice with fresh water.
- Next, add rinsed cashews into a blender with 2 1/2 cups water and blend on high for 2 minutes.
- Finally, strain with a fine mesh strainer into your glass bottle and store in the fridge.
Notes
Storing Cashew Cream
-
- Keep this cashew cream stored in an airtight glass container in your fridge
-
- If you don't have a glass storage container check out the bottle below in the "Helpful Kitchen Tools" section of this blog post. It's the container I store mine in.
Tips For Using Cashew Cream
-
- Always shake the bottle of cream before using it to mix everything together in case any separation occurs.
-
- Keep a spoon nearby when adding this cream to drinks like coffee and tea, it will settle a little while drinking due to no additives (this is completely normal!)
-
- Use this as a 1:1 in most recipes for milk/cream (for sauces you may have to slightly adjust accordingly depending on the consistency you're looking for)