Basic Thick Cashew Cream Recipes

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CASHEW CREAM



Cashew Cream image

This creamy and delicious cashew cream is great with absolutely everything! It's the perfect substitute for dairy cream and can be used in a variety of dishes.

Provided by Alison Andrews

Categories     Gluten-Free     How To     Sides

Time 5m

Number Of Ingredients 4

1 cup Raw Cashews ((150g))
1 Tbsp Lemon Juice (Optional)
1/2 cup Water ((120ml))
1/2 tsp Salt (Optional)

Steps:

  • Add the cashews, lemon juice (if using) water and salt (if using) to the blender jug and blend until smooth.
  • The basic cream recipe is really just the cashews and water. If you want a thinner cream then use up to a 1/4 cup more water. The lemon juice and salt add a tang and a little savory flavor, though it's mild. It makes this stand out more as a standalone recipe ready to use as is. If you are really wanting just the blank slate recipe to use in another recipe or to closely match unflavored dairy cream, then start with just the cashews and water only.

Nutrition Facts : ServingSize 1 Serve (1/4 cup), Calories 208 kcal, Sugar 2.3 g, Sodium 299 mg, Fat 16.4 g, SaturatedFat 2.9 g, Carbohydrate 11.7 g, Fiber 1.2 g, Protein 6.8 g

CASHEW CREAM(REGULAR AND THICK)



Cashew Cream(Regular and Thick) image

Cashew cream stands in for dairy in a variety of ways. In the raw food world, it is used for lots of desserts. When you cook with it, it can be so much more-from cheese filling in ravioli to heavy cream in soups. It can be stored 2-3 days in the fridge and can be frozen for up to 6 months(although when defrosted it can be a little lumpy, so pulse in blender a few times to smooth it out before using it). The trick is to use raw cashews. They have no flavor of their own, they are just a vessel for fat and creaminess. Because it has a nice fat content, cashew cream reduces in a pan even faster than heavy cream. Cashews need to soak overnight, so don't skip this step. This is from The Conscious Cook by Tal Ronnen. Chef Tal was a former meat eater that now applies traditional French culinary techniques to meatless cuisine. He shows that avoiding meat and dairy does not mean sacrificing taste or satisfaction. Enjoy!

Provided by Sharon123

Categories     Fruit

Time 10m

Yield 2 1/2 cups

Number Of Ingredients 2

2 cups whole raw cashews (not pieces, because they are dry-you may sub 1/4 cup almonds)
cold water

Steps:

  • 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 cold water to cover them by one inch. Blend on high for a couple minutes until really smooth. Strain the cashew cream through a fine mesh sieve(unless you have a high speed blender such as a Vita-Mix).
  • To make thick cashew cream, reduce the amount of water in the blender, so that the water just covers the cashews.
  • Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream.

BASIC THICK CASHEW CREAM



Basic Thick Cashew Cream image

This is a delicous cashew cream that can be used to replace sweetened condensed milk, or used as a luciously thick dessert topping. You'll find ways to use it... It comes from a cookbook called Vegan Chocolate by Fran Costigan. She's a dessert genius and I highly recommend her book!

Provided by Wish I Could Cook

Categories     Dessert

Time 4h6m

Yield 1 3/4 cups

Number Of Ingredients 5

1 cup whole raw cashews (5 ounces/142 grams, rinsed and soaked 3-4 hours or overnight. Or use boiling water and they'll be re)
2/3 cup water (I actually use about half because I like the cream to be thick, 160 ml)
1/4 cup maple syrup (60 ml)
1 teaspoon vanilla extract
1/4 teaspoon guar gum (can substitute xanthan gum or omit)

Steps:

  • Drain the cashews and put them in a blender. Add the water and maple syrup and vanilla. Blend until the cream is perfectly smooth.
  • Add the guar gum and blend for another minute and a half.

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