Cashew Cream (Dairy Free Cream)
This basic cashew cream recipe uses just three ingredients and creates the best dairy free cream alternative for all your favourite savoury dishes. Whether you’re craving a creamy pasta or just looking for a simple dairy free swap in your favourite family recipe, this will become your go-to option.
Servings 400 ml
Calories 713kcal
Equipment
Ingredients
- 1 cup raw cashews soaked (see notes)
- ⅔ cup water
- ¼ teaspoon salt
Instructions
- Place all ingredients in a high speed blender and blend for 1 minute, scraping down the sides if needed, until completely smooth and creamy.
- Pour the cashew cream into a jar and place in the fridge to thicken and cool before using. Store in the fridge for up to 5 days.
Video
Notes
Soaking the cashews: I recommend soaking the cashews regardless of whether you have a high speed blender like a Vitamix or not for the best results. Do this by covering the cashews in boiling water and letting them soak for 1 hour. Drain and rinse and you’re ready to use.
Water: If you want a thinner consistency for the cream increase the water to ¾ cup.
Variation: Make a cashew cheese sauce by adding 1 clove garlic and 1 tablespoon nutritional yeast. Adjust salt to taste.
Nutrition
Calories: 713kcal | Carbohydrates: 39g | Protein: 24g | Fat: 57g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 31g | Sodium: 605mg | Potassium: 852mg | Fiber: 4g | Sugar: 8g | Vitamin C: 1mg | Calcium: 53mg | Iron: 9mg
