How to Make Cashew Cream! It is so easy! One of the recipes I discovered during the last few months and just had to share is Vegan Chocolate Truffles. This recipe uses Cashew Cream instead of dairy cream and it is a delicious, very sweet treat.
Making this Cashew Cream could not be any easier. The only two ingredients are raw, unsalted cashews and water. I chose organic cashews, but this is your choice. You simply place the cashews in a glass bowl, cover with water and set on the kitchen counter for a minimum of two hours. This softens the cashews so that they will blend into a creamy mixture, just like dairy cream! Next, place the softened cashews into your blender and blend away until rich and creamy which will be several minutes. A high powered blender (like a Vita Mix) might be ideal when making this recipe, but I used a regular blender and thought it was fine for this recipe. Actually, better than fine, it came out great.
I am sure this Cashew Cream is an awesome replacement for cream in many recipes, however, I did try it in coffee and it wasn’t the right consistency for me. I could see using it in many other recipes to great success. It is perfect for those with dairy sensitivities and those looking for dairy free recipes.
- 1 cup water
- 1 cup raw, unsalted cashews
- Place cashews and water in a small bowl. Make sure all the cashews are completely covered by the water. Let the cashews soak for a minimum of 2 hours or overnight on the counter (not in the frig).
- Place the cashews and water in a blender (high powered blender is best, yet I was able to achieve excellent results with my Ninja blender) at high speed until rich and creamy, 1-2 minutes.
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