If you add too much water at a time it will stay grainy you’ll end up with ground nuts in water and they won’t get creamy. Then you add water SLOWLY – just enough to get it moving, adding little bits more only as needed to keep it grinding. In a processor you need to not add water until the nuts are ground to the point things just sit there. The only real difference between nut cream and milk is the amount of water. I’ve been making cashew milk of various thicknesses for many years – in a food processor. If you love this recipe, try making one of these delicious sauces or spreads next! Then, try adding nutritional yeast to give it a cheesy flavor, lime juice instead of lemon, fresh herbs, spinach, or a pinch of your favorite spice. For example, I blend cashew cream with baked sweet potato and rosemary to make a luscious, aromatic sauce for my Twice Baked Sweet Potatoes with Broccoli.įeel free to play with the base recipe below to make a sauce you love! Adjust the cashew:water ratio to reach your desired consistency. Occasionally, I use my basic recipe to create a creamy sauce with an entirely different flavor profile. It’s a delicious addition to my Herb and Garlic Mushroom Pasta, Butternut Squash Stuffed Shells, and other pasta recipes. It’s not as thick as the sour cream above, but it’s still richer and creamier than cashew milk. Then, I use a lower cashew:water ratio, which makes a runnier cream sauce. I also like to use cashew cream as a dairy-free replacement for heavy cream. As you can see below, if I’m planning to use it as a sour cream substitute, I amp up the flavor with white wine vinegar, Dijon mustard, and onion powder. I drizzle this thick cashew cream over bowls, salads, vegan pizza, and more. The basic recipe below uses a 2:1 ratio of cashews to water, which yields a texture similar to sour cream or Greek yogurt. My cashew cream recipe varies depending on how I plan to use it. I use a Vitamix, but I’ve also heard good things about high-speed Blendtec and KitchenAid blenders. You’ll be able to create plant-based milks and sauces at a moment’s notice, and they’ll be creamier than they would be with another blender, regardless of whether or not you soak any nuts ahead of time. If you’re someone who plans to make homemade basics like cashew cream frequently, getting a powerful blender is totally worth it. After they’ve soaked, drain and rinse the cashews and proceed with the recipe below. Just place the cashews in a bowl, cover them with water, and set them aside. However, if you have a less powerful blender, I do recommend soaking cashews for at least 4 hours. If you have a high-speed blender, there’s no need to soak cashews. To soak or not to soak? That is the question, and the answer depends on your blender.By contrast, raw cashews yield a neutral creamy taste, which is delicious in all sorts of savory recipes. Though I love cashews, that’s not what we’re going for here. Roasted cashews will give the cream a nutty, cashew-y flavor. Scrape down the sides of the blender canister, as needed, to make sure everything is thoroughly combined. To make it, just add the ingredients to a blender, and puree until smooth. Raw cashews make it thick and creamy, water helps it blend, extra-virgin olive oil adds richness, and lemon juice, garlic, and salt give it a bright, tangy flavor. My vegan cashew cream recipe uses basic ingredients. I love to add it to creamy vegan pasta sauces, top it onto baked potatoes, serve it over burrito bowls, and more! It’s easy to make, it requires just 6 ingredients, and it’s every bit as rich and creamy as sour or heavy cream. If you’re interested in eating more plant-based recipes, cashew cream will be your new best friend.
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