How to Make Cashew Cream
Use this versatile, basic cashew cream as a replacement for heavy cream and yogurt in soups, pastas and sauces. It can also be blended into mashed potatoes, drizzled over oatmeal, berries, soup and roasted veggies or used to make vegan mayo and sour cream.
Nutrition Facts
Ingredients
Instructions
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Continue Reading at Runningonrealfood →Chef's Notes
For a thick, spreadable dip consistency (good for mayo or sour cream), use 1/2-3/4 cup water. For a heavy cream replacement use 3/4-1 cup water. For half-and-half consistency, you may need up to 1 1/2-2 cups water. For cashew milk, add up t to 4 cups water. I find the amount of water needed depends on the quality of the cashews and how long they were soaked. I’ve used up to 2 cups of water and still had it be quite thick.
See posts for notes on soaking and additional flavour variations.
Nutrition facts are for if you use 3/4 cup water, which makes just over 1 cup.
If it’s too thick after sitting in the fridge simple re-blend with additional water.




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