I just want to preface this post by saying I feel weird even calling this a recipe it’s so simple. However, just because it’s simple doesn’t mean you won’t want to make it, or have it in your fridge at. all. times. You see cashew cream is a vegan’s answer to creaminess in almost anything where you’d usually use dairy.
I am not vegan, however I am in favor of using a viable substitute in place of dairy when possible. I think if everyone who wanted to help save our planet and/or believed in the ethical treatment of animals simply reduced their consumption we’d be able to make amazing strides in how these companies conduct business. Furthermore, dairy has become a treat for me and not something I consume regularly for health reasons – yet I still love the taste of something creamy.
Cashew cream can be made with 3 ingredients in under 5 minutes, and goes in so many recipes. It keeps well in a sealed jar for up to two weeks and you only need a small amount to add that creamy richness to recipes. I like to buy this container of organic cashews at my local Costco, it’s kosher and organic and this jar lasts forever!
Again, this is hardly “a recipe” and yet a must have in my kitchen, let me know if you decide to make it and how it compares to dairy in your cooking!
Easiest Cashew Cream
Equipment
- high powered blender
Materials
- 1 cup cashews soaked in hot water for 1 hours
- 2/3 cup water filtered
- 1/8 tsp salt
Instructions
- Add 1 cup cashews to a bowl and cover with boiling water, allow to sit for 1 hour
- Drain your cashews and add to a high powered blender, add just enough filtered water to cover your nuts and a pinch of salt and process until super smooth and creamy
- Use immediately or transfer to an airtight jar and store in the refrigerator for up to 2 weeks
[…] more often. The secret to making this dish super creamy while keeping it creamy is using homemade cashew cream in place of dairy in this recipe. I usually always keep this in my fridge because disclaimer, I […]