Cashew cream is used in many recipes in this book, including ones to make cashew cheese, creamed soups, etc. We made Potato Soup with it and it was AMAZING! It tasted like it had cups of cheese and cream in it! And like cream, a little will go a long way!
“[Cashew cream] can be stored 3-4 days in the refrigerator and can be frozen for up to 6 months (although after it’s defrosted it can be a bit lumpy, so it’s good to give it a spin in the blender to smooth it out before using it. The trick when making cashew cream is to use raw cashews. They have no flavor on their own; they’re just a vessel for fat and creaminess. (It’s the roasting that brings out the familiar sweetness in cashews).
2 cups whole RAW Cashews (not pieces, which are often dry), Rinsed very well under cold water
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth (if you’re NOT using a professional high-speed blender such as a Vita-Mix…strain the cashew cream through a fine-mesh sieve.)
To make thick cashew cream…simply reduce the amount of water in the blender, so that the water just covers the cashews.
Makes about 2 ¼ cups thick cream, or 3 ½ cups regular cream
Prep time: 10 minutes, plus soaking overnight
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