I still remember my amazement when I tried making cashew cream for the first time. I was well into my plant-based adventure but still was not sure about cashew cream. After all, I do not have Vitamix or even Nutribullet – would my blender handle this? Plus, have you seen soaked cashews? How does this become perfect silky cream?!
This recipe turned out to be extremely easy. The unappetizing soaked cashews transform instantly into a blank canvas for creating new dishes or as a finishing touch that adds that oomph to your meal. I found that little salt and a pinch of Five Spice creates sour cream like flavor. It might taste different to you or you might discover your own spice combination. I love using cashew cream for sauces, dressings or just add a spoonful to top off my tacos. Enjoy!
cashew cream
Author: sculptorette
- 1 cup cashews (soaked)
- 1/4 cup apple cider vinegar
- 1/2 cup water
- salt
- five spices (optional)
- Drain and rinse soaked cashews and place in the blender.
- Add apple cider vinegar, water, salt and/or spices you like.
- Start blending. Pause often to scrape walls, add water and/or vinegar to adjust consistency and flavor to your liking.
- Enjoy!
*Blender works much better than food processor
*Be patient with blending and add liquids slowly
*Cashew cream can be refirgirated in air tight container for over a week