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RECIPE: Sweet Cashew Cream
- Yield: Makes 2 cups 1x
Description
This sweet cashew cream is thick and dreamy. It is perfect for spooning over a fruit crumble or as a custard layer in your holiday trifle.
Ingredients
- 2 cups unsalted raw cashews
- 3/4 cup water, divided
- 1/4 cup confectioners’ sugar
- 1/4 tsp sea salt
- 1/4 tsp vanilla
Instructions
- In a large glass bowl, cover cashews with at least 4 cups of water. Let stand for 12 hours or until soft, then drain.
- Transfer cashews to a high-speed blender, and add water, sugar, salt, and vanilla. Blend, using a tamper to help push cashews down, until cashews are very smooth. Add more water, 1 tablespoon at a time, if necessary. (Be patient with the blending process, only adding water if necessary.)
Notes
- This recipe makes a generous amount of cream. For a more versatile product, leave out the sugar and vanilla and only sweeten the part you need.
- Refrigerate in an airtight container for up to 5 days.
- For more plant-based cooking ideas, see our full Cheat Sheet for Less Meat.
Add a Dollop of … Cashew Cream!
Layer your sweet cashew cream with leftover cake, a little jam, and cut up fruit for an easy holiday trifle or individual parfaits. Or spoon it as a thick topping over apple crumble or a warm slice of cran-apple pie. You can even flavor it with a dash of cinnamon and use it as a dip on a big holiday fruit platter.
Omit the sugar and vanilla in this recipe for a more versatile, savory product. Add a squeeze of lemon or lime to the unsweetened cream for a sour cream substitute for dips, pierogies, nachos, or casseroles. Add a tablespoon or two of nutritional yeast and a dab of Dijon, and you have an easy “cheese” sauce for macaroni or steamed broccoli.
