This non-diary cream can be used as a layer in parfaits or served over your favorite fruits. It also works as a base for ice cream — just place the cream into an ice cream maker and follow the manufacturers instructions.
Chef's notes
Cashew cream will keep for about a week in the refrigerator. It can also be frozen for a few months.
Steps
1
Making the Cashew Cream
Ingredients
2 cups raw cashews, soaked for 3-4 hours to soften
3/4 cup water, coconut water or unsweetened non-dairy milk of choice
1/4 cup liquid sweetener or apricot paste*
1/2 vanilla bean fine minced or 2 tsp extract
pinch of sea salt
Place the cashews, liquid, sweetener, vanilla and salt in a high speed blender. Process on high until very smooth, scraping down the sides of the blender jar from time to time.
Depending on the strength of your blender, the smoothness will vary.
*Note: Use sweetener or paste of choice.
*Also note: Using whole minced vanilla bean will only result in a smooth consistency when using a high speed blender. If you are not using a high speed blender, be sure to use vanilla extract rather than minced bean.
17 Comments
David C•
Has anyone tried adding agar to this to make a more stable cream? And/or then putting into a cream whipper? I thought I would ask before doing it myself.
Hi David - thanks for your comments - great thought! I haven't tried this approach but look forward to hearing how it turns out! All the best, Chef Kirk
I have a friend who is allergic to cashews. Any suggestions for a substitute to make the cream? Cashews seem like such an ideal nut as it blends well after being soaked for a few hours and is mild tasting. For a savory dish, cashew cream can replace sour cream. For a dessert, cashew cream can be a great topping when mixed with a sweetener. I don’t know if there are other nuts that are as versatile. My friend can eat peanuts and other nuts without any issues. Thanks in advance for your help!
Hi Julie! How thoughtful that you are considering your friend's dietary needs here. Macadamias are a great substitute. Pine nuts have a stronger taste so I tend to use pine nuts for savory sauces and creams and macadamias (or cashews) for sweet applications. Happy cooking! Lauren
Hi Carleen! I like the way you think. You can add rum or bourbon to this but I would not use it at the soaking stage. I would soak the cashews in water, drain and then if you want to add alcohol, add it to the blender. If you want it to have a strong flavor of rum or bourbon, I usually add a good amount and then cook the cashew cream (with all ingredients) on a VERY low flame, stirring often for 10 minutes first. This step cooks out some of the alcohol taste and leaves you with the yummy flavor that you want. Allow the cooked cream to cool and then store or place in an ice cream maker!
Louis, most leftover foods will last for about one week in the refrigerator. As you approach days 5, 6, or 7, give it a sniff and a taste before using it.
Hello Antoinette-- Thanks for writing. In this case we are referring to, however, not limited to: brown rice syrup, maple syrup, date syrup (silan), honey, etc. My personal choice is maple syrup. Cheers, Char
Kirk B •Hi David - thanks for your comments - great thought! I haven't tried this approach but look forward to hearing how it turns out! All the best, Chef Kirk
Julie H •I have a friend who is allergic to cashews. Any suggestions for a substitute to make the cream? Cashews seem like such an ideal nut as it blends well after being soaked for a few hours and is mild tasting. For a savory dish, cashew cream can replace sour cream. For a dessert, cashew cream can be a great topping when mixed with a sweetener. I don’t know if there are other nuts that are as versatile. My friend can eat peanuts and other nuts without any issues. Thanks in advance for your help!
Lauren L •Hi Julie! How thoughtful that you are considering your friend's dietary needs here. Macadamias are a great substitute. Pine nuts have a stronger taste so I tend to use pine nuts for savory sauces and creams and macadamias (or cashews) for sweet applications. Happy cooking! Lauren
Maria N •This cream is excellent! It has turned Strawberries and Cream into the go to dessert for family gatherings!
Deann H • Rouxbe Staff •Hi Don, Yes, soak the cashews in clear, fresh water. Then drain, rinse well, and drain again before blending.
Carl L •This goes absolutely fantastic on the chocolate cream pie (task 159 from the plant-based pro cert course).
Eric W • Rouxbe Staff •Louis, most leftover foods will last for about one week in the refrigerator. As you approach days 5, 6, or 7, give it a sniff and a taste before using it.
Char N • Rouxbe Staff •Hello Antoinette-- Thanks for writing. In this case we are referring to, however, not limited to: brown rice syrup, maple syrup, date syrup (silan), honey, etc. My personal choice is maple syrup. Cheers, Char