Cashew Cream Recipe

This versatile cashew cream is a game-changer for dairy-free cooking. Use it in soups, pasta sauces, as a base for creamy dressings, or anywhere you'd use heavy cream. It's rich, silky, and completely plant-based.

Prep Time: 5 minutes (plus soaking time)

Soaking Time: Overnight or 1-2 hours in boiling hot water

Total Time: 5 minutes

Yield: About 1½ cups

Ingredients

• 1 cup raw cashews

• ½ cup water (plus more as needed for desired consistency)

• 1 tablespoon fresh lemon juice

• 1 garlic clove (optional based on recipe/use)

• ¼ teaspoon salt

Instructions

1. Soak the Cashews

Overnight Method (Preferred): Place cashews in a bowl and cover with water by 2 inches. Cover and refrigerate overnight (8-12 hours).

Quick Method: If you're short on time, bring a pot of water to a boil. Remove from heat, add the cashews, and let soak for 1-2 hours.

2. Drain and Rinse

Drain the soaked cashews and rinse well under cold water.

3. Blend

Add the drained cashews, ½ cup fresh water, lemon juice, and salt to a high-speed blender (a Vitamix works perfectly).

4. Achieve Cream Consistency

Blend on high for 1-2 minutes until completely smooth and creamy. Stop and scrape down the sides as needed.

5. Adjust Consistency

The mixture should be thick and creamy, similar to a thick ranch dressing. If it's too thick, add water 1 tablespoon at a time and blend again until you reach your desired consistency. For this soup, you want it pourable but still rich.

6. Taste and Adjust

Taste and add more lemon juice for brightness or salt for depth if desired.

Uses for Cashew Cream

• Creamy soups (like this Thai Curry Chicken Soup!)

• Pasta sauces (replaces heavy cream 1:1)

• Creamy salad dressings

• Mashed potatoes

• Cream-based curries

• Coffee creamer

• Dessert bases