250 minutes
A rich and creamy vegan alternative to traditional sweet cream, made from cashews, perfect for a variety of dishes.
Cashew Pieces, soaked and drained
0 oz
0.25 fluid ounces
Coconut Oil, melted
tablespoons
0.25 fluid ounces
teaspoons
pinches
1. Prepare Cashews
Soak the cashew pieces in water for a few hours or overnight. Once plump, drain them well.
2. Blend Cashews
Place the soaked and drained cashew pieces into a food processor or high-speed blender and pulse a few times to break them down. Add agave nectar or maple syrup and melted coconut oil. Blend until smooth with no visible cashew pieces left.
3. Adjust Consistency
Slowly add water while blending until the cream reaches your desired thickness.
4. Flavor and Store
Add vanilla extract and a small pinch of salt to enhance the flavor. Transfer the cream to a covered container and store it in the fridge for up to six days.
For the creamiest results, use a high-powered blender. A food processor can work as a substitute but may require a longer blending time and more frequent scraping.
Soaking cashews softens them, making them easier to blend. Overnight soaking in cool water is preferred, but a quick soak in hot water for at least an hour can suffice when pressed for time.
A pinch of salt and a splash of vanilla extract can elevate and balance the sweetness, adding depth to your cashew cream.
Begin with the minimum amount of water and add more as needed to achieve the desired consistency, avoiding a too-thin cream.
Enhance your cream with natural sweeteners like maple syrup, honey, or pitted Medjool dates for rich, complex flavors.
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