Cashew Cream
Saturday June 21, 2008 :: by Ingrid
Making fresh homemade cashew cream is extremely simple and nutritious. I prefer making my own and enjoy experimenting with different ways to use it. All you need is a few ingredients and a blender. The end result is delicious. Try this basic recipe and see for yourself.
This is a great non-dairy alternative to add to beverages of your choice. Combine with tea for instance, or use as a nut milk base in a smoothie. Get creative and make a flavored beverage with it, or use it in recipes that call for milk.
If you only need a serving for one or two persons simply cut this recipe in half, and for more servings, double, even triple it.
Feel free to experiment using other nuts [almonds, brazil nuts], or seeds [pumpkin seeds] for different and flavorful taste adventure.
Cashew Cream
Spice this basic recipe up with ginger, nutmeg, cinnamon or another one of your favorite flavors.
1 cup filtered water
1 teaspoon organic vanilla
Blend all ingredients in a blender until smooth and creamy. Use immediately or store in the refrigerator until ready to use. This cream keeps for about one week in the refrigerator.
Yields about 2 cups
Comments
5 Comments so far
Do you need a high-speed blender to get the right consistency? We’ve made cashew cream with a more whipped-cream-y consistency, but it sounds like this has more of a heavy cream consistency and I’m wondering if it’s possible to achieve that with a regular old blender.
Hi Hannah! - Great question! I have both a high-speed powerhouse (I can’t bring myself to call it a blender), a Vita Mix, as well as a regular blender. I’ve made this cream many times with a Vita-Mix and recently make it with a regular blender.
It is possible to achieve a cream consistency with a “regular” blender however there is an extra step involved. Here’s how I did it: First I ground the cashews into a powder with a coffee grinder, then added the cashew powder into my “regular” blender container along with the rest of the ingredients and blended it all together. The consistency turned out smooth and milk-y-like - similar to a light creamer.
Thanks for stopping by and if you decide to try this approach, let me know how it works out for you.
Sounds delicious with some nutmeg and cinnamon. Can’t wait to try it!
Christine - It is very good. Let me know how you like it once you try it. Thanks.
I only have one coffee grinder that I use for spices, so I don’t think I could use it for nuts.
If you dilute the cream with more water, will it become cashew milk?
Nate - Yes, adding an extra 1/2 - 1 cup water [depending on how thick or thin you want it] to this recipe will make cashew milk. You may want to run the cashew milk through a strainer to remove any pulp and get a smooth consistency. If you are using a high-speed blender, you may not need to strain it.
If you use a coffee grinder to grind your own herbs-spices-nuts-seeds, it is a good idea to have more than one. I own two, one is designated for herbs/spices and the other for nuts/seeds. After each use, I clean the coffee grinder well with a coffee grinder brush and a paper towel. I hope this is helpful.
[…] Cashew Cream […]
HOLEY. MOLEY. YUM!
:-) Thank you Heidi.