Cashew Cream

Life is hectic with a new little one around the house so making every meal from scratch like I used to is out for now. But there are still simple things, like cashew cream, that can be made from scratch and add a smooth richness to dishes in place of heavy cream. Paula loves to use heavy cream in her recipes so I keep a jar of cashew cream ready in the fridge at all times so no matter what recipe I’m veganizing I’m ready!

Makes 2 1/2 cups

1 1/2 cups raw cashews, soaked for 2 hours in filtered water

1 1/2 cups filtered water

Drain cashews and blend with filtered water in a high speed blender until smooth.

Per Serving (1/2 cup): 199 Cal (67% from Fat, 12% from Protein, 21% from Carb); 7 g Protein; 16 g Tot Fat; 0 g Sat Fat; 0 g Mono Fat; 11 g Carb; 1 g Fiber; 2 g Sugar; 14 mg Calcium; 2 mg Iron; 1 mg Sodium; 0 mg Cholesterol

This cream last about 2-3 days in the fridge tops. To make sure you don’t waste precious time and money I recommend freezing the cream in 1/4 cup portions and defrosting it as needed. It won’t affect the taste or final product.

One response to “Cashew Cream”

  1. Sweet Corn and Potato Chowder

    [...] 1/2 cup cashew cream [...]

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