Cashew cream is versatile and so easy it almost makes itself. It can be a sauce for pasta, a replacement for dairy cream in cakes and quick breads, a garnish for a number of dishes and a spread on toast. It can be made as thick as butter, a little lighter like whipped cream, or thinner like heavy cream. It all depends upon how much milk you put in with the cashews in the food processor. It is also an ingredient in Tofu Cream Cheese.
- 2 cups of raw, whole cashews
- Cold nut milk, coconut preferred
First, you need to soften the cashews by rinsing them in cold water, draining them and putting them into a bowl. Add enough fresh water to the bowl to cover the cashews by at least one inch. Cover the bowl and refrigerate for at least 8 hours.
If you are short on time, an alternative is to put the raw cashews in a saucepan with the water, bring the pot to a boil and then shut off the heat and let the cashews sit in the water for one hour.
Once the cashews have softened, drain them and rinse under cold water. Put them in a food processor with sufficient cold milk.
- For a butter-like consistency add enough milk to come half way to the surface of the cashews in the food processor.
- For a whipped cream consistency, use enough milk to come to the surface of the cashews.
- For a heavy cream consistency, use enough milk to cover the cashews by 1/2 to 1 inch.
Process the cashews and milk until very smooth, stopping a couple of times to scrape the cashews off the side of the processor bowl. Cashew cream with the consistency of dairy heavy cream will yield about 3-1/2 cups..
This will keep refrigerated for 5-7 days. If you won’t be using all of this within a week, you can freeze some of this for a couple of weeks. As always label containers with contents and date.