15 Comments so far

1. Hannah @ I Heart Kale on June 24, 2008 Tuesday, 11:39 am

   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.

2. Christine on June 25, 2008 Wednesday, 9:08 am

   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.

3. Nate on June 25, 2008 Wednesday, 10:37 am

   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.

4. Matcha Latte : Raw Epicurean on June 29, 2008 Sunday, 10:57 am

   Use this delicious Cashew Cream recipe to make Matcha Latte.

5. hihorosie on July 23, 2008 Wednesday, 10:06 pm

   HOLEY. MOLEY. YUM!

   :-) Thank you Heidi.

6. Gina on November 9, 2008 Sunday, 9:21 pm

   Hi. I don’t eat a raw diet, but I have a question I’m hoping you might know the answer to. Will cashew cream work to replace soymilk in baked goods? If you add a little lemon juice, does it curdle like soy milk does? I’ve almost completely cut soy out of my diet, but I’m not having good results using rice milk for baking. Thank you for your help.

   Hi Gina and welcome! Nut and seed milk of all sorts are excellent replacements for soy and cow milk in baked goods. Cashew, almond, and sunflower seed milk do not curdle when lemon juice is added, at least not from my experiences, and please note that I haven’t baked with nut or seed milk. As for the rest of the nut and seed milks, I’m fairly certain they won’t curdle.

   When you purchase cashews, look for raw, organic, unroasted and unsalted cashews and the best buys are usually in the bulk bins section at Whole Foods markets or health food stores. Be sure to rinse off the cashews before use. I hope I have been of some help and if you have any other questions, ask and I’ll do my best to answer. Thank you for stopping by.

7. Gina on November 19, 2008 Wednesday, 12:18 am

   Thank you so much for this recipe! I just used it as an ice cream base. The mix tastes fabulous! I soaked the cashews overnight first to give the milk a creamier consistency. Wonderful recipe. Thanks so much for sharing!

   Hi Gina! Cashew cream would definitely work as an ice cream base. I’m so glad you ventured to try this recipe and especially happy that you like it. Does this mean you have become a nut and seed milk convert? :-) Thank you for your feedback.

8. Cold Cherry Soup with Fresh Mint : Raw Epicurean on June 7, 2009 Sunday, 9:22 pm

   I used this recipe for cashew cream in my cold cherry soup recipe. Cashews compliment the flavor of cherries and also mint.

9. cherrybombpie on June 15, 2009 Monday, 8:40 am

   Do u have to soak the cashews?

   Hi Cherrybombpie – when I first made this recipe I didn’t soak the cashews just rinsed them well, but I’ve been soaking them since, the consistency seems just a bit creamier when I do soak them. Both ways work, so it’s up to you.

10. cherrybombpie on June 17, 2009 Wednesday, 3:42 pm

    Thanks Ingrid! I’ll be trying your cherry soup tomorrow with almond cream as I can’t get hold of raw cashews for now. But I’ll definitely soak them.

11. A'Lisa Johnson on July 17, 2009 Friday, 1:20 pm

    Thanks for the tip on Cashew cream, I’m going to try this!

12. Cold Cherry Soup with Fresh Mint | Crazy Sexy Life on July 27, 2009 Monday, 12:56 pm

    [...] juice 1 teaspoon lemon zest, optional 1/4 teaspoon ground cinnamon A pinch of ground cloves 1 cup cashew cream Garnish: Cherry halves [...]

13. Mahealani on July 28, 2009 Tuesday, 11:38 am

    WOW. Ok, all i have is a magic bullet, so i was worried that i couldn’t make it.
    However, i did it in half batches and mesh strained it till smooth. The leftover bits i blended with a bit of the smooth cream and got an amazing thick cream that i immediately slathered on a fresh tomato. I’m in heaven!!!

14. Lydia tay1 on August 24, 2009 Monday, 8:06 am

    Hi, do you need to add any milk to make the cashew cream and must you roast the cashew nut.

    Hi Lydia – in this case the cashew cream serves as the “milk”, and for this recipe I use un-roasted, raw cashew nuts. Try it and let me know what you think. All the recipes posted here are raw vegan recipes [if heated not over 118 degrees], dairy, wheat, and gluten free. Thanks for stopping by and I hope you enjoy this recipe.

15. Lydia tay1 on August 25, 2009 Tuesday, 7:16 am

    I tried using the same method on hazelnut to make the cream, however, it is not smooth. I have not tried cashew, will cashew have the same problem that is a lot of pulp ?

    Hi Lydia – you can use any type of nut or seed to create nut/seed milk. Consistency does vary depending on the type used, for instance, cashews yield a smoother texture than some of the other nuts, like Brazil nuts, for example, yield a grainer consistency. Try pouring the nut/seed milk through a strainer to help remove any grainy pulp. Also the type of blender used can make a difference in the final outcome.