Cashew Cream
Cashew Cream is a silky, creamy dairy free base that transforms sauces, soups, and coffee. Made from soaked cashews and hot water, it yields a velvety texture that is both rich and versatile. Perfect for an easy weeknight dinner or as a plant based creamer, this adaptable recipe makes cooking feel elegant and effortless.
Equipment
- High Speed Blender
- Medium Bowl
- Strainer
Ingredients
- 1 cup raw cashews (5 ounces, see note 1) Soak and blend to create a rich, creamy base that thickens and provides a silky mouthfeel; if soaked longer, yields a smoother texture and is easier to puree. Adds natural nutty flavor and body while supplying healthy fats and a touch of sweetness. Can be strained for ultra-smooth cream or used as-is for more rustic texture. Handles heat well when gently warmed and serves as a versatile dairy-free substitute in both sweet and savory applications.
- 2 cups boiling water plus more water as needed Hydrate and soften the nuts quickly to allow thorough blending into a smooth emulsion; pouring boiling liquid over cashews helps break down fibers and release starches that thicken the mixture. Controls final consistency—adjusting the amount or adding more water creates anything from a pourable cream to a thick spread. Also speeds up preparation by reducing required soaking time compared with cold water. Retains subtle flavor while enabling emulsification without dairy or eggs.
- Salt or vanilla (see note 2) Season or sweeten to taste to balance and customize the cream for sweet or savory uses; a pinch of salt enhances overall flavor, while vanilla adds aromatic sweetness and depth. Offers flexibility to transform a neutral base into dessert-ready cashew cream or a savory sauce component. Should be added incrementally and tasted to avoid overpowering the delicate nut flavor. Can be omitted when a neutral base is desired or when other flavored ingredients are planned.
Instructions
- In a medium bowl, add cashews and cover with 2 cups boiling water. Let soak for 30 minutes. Drain well and discard soaking liquid.: The bowl will steam as the hot water envelops the cashews , and after about 30 minutes they should feel plump and slightly springy between your fingers, which signals they are ready. Draining removes the starchy, slightly bitter soaking liquid, which can cloud the flavor. If you skip draining, the final cream may taste thin or slightly off; always discard the soak liquid. One troubleshooting tip is to taste a softened nut to ensure it is no longer chalky, otherwise extend the soak slightly.
- In a high-speed blender, add drained cashews and 1/2 cup water. Blend until smooth, adding more water as needed to get a creamy consistency.: When you start blending, listen for the motor’s shift from a high pitched whir to a deeper, smoother hum, which often indicates the mixture has emulsified. The surface should look glossy and the flow should be uninterrupted when you stop the blender and scrape the sides. If it sounds grainy or you see specks, pause and scrape down the cashews , then blend again. Avoid adding too much water at once, as an overly thin start can prevent a velvety texture; add small amounts gradually for control.
- For a savory sauce, I add an additional 1/2 cup water for 1 1/2 cups total. Season to taste with salt (I like 1/4 teaspoon).: Savory variations should have a slightly thicker coating texture, so adding an extra 1/2 cup of water brings the body to sauce friendly thickness. Smell for a clean, nutty aroma without any raw edge, which signals balance. When seasoning, stir and taste between increments, because salt intensity changes as the cream integrates. A common error is over diluting, which leads to a thin sauce; if that happens, blend in a few more cashews or reduce liquid on the stove to concentrate.
- For a coffee creamer, I add an additional 1 cup water for 2 cups total. Add vanilla extract to taste (I like 1 teaspoon).: For beverages you want a lighter, pourable consistency that still rounds the mouth, so increasing to about 2 cups total water achieves that. The aroma should be slightly sweet and inviting once the vanilla is incorporated, and the texture should cascade off a spoon in a steady ribbon. If the creamer separates when cooled, re-blend briefly to re-emulsify. A typical pitfall is adding too strong a flavoring right away; instead, add small amounts of vanilla and taste, because it can quickly dominate the delicate nut base.
Notes
- Make it thicker for sauces, by reducing extra water and blending until very smooth, or by adding extra drained cashews if you need more body. Thicker cream clings to pasta and vegetables better, and blends smoothly into warm gravies.
- Thin it for creamer, by increasing the total water to reach a pourable consistency and adding vanilla to taste. This yields a silky beverage add in that mixes easily with hot liquids without curdling.
- Control salt carefully, especially for savory uses, by adding in small increments and tasting after stirring. Because the perceived saltiness changes as the mixture sits, err on the side of less and adjust later.
- Store properly, kept in an airtight container in the refrigerator for up to four days. If separation occurs, simply re-blend or whisk before using to restore texture.
- Use fresh nuts, to avoid off flavors; rancid cashews will ruin the cream. Buy from trusted sources and use within a few months for best results.