I use this as a replacement for heavy cream in many recipes. It also makes a decadent coffee creamer. Cashews are a wonder nut and are so versatile because of their mild flavor and creamy texture. To make this “cream” simply combine equal parts soaked cashews to water. Dairy free and delicious!
Cashew “Heavy Cream”
- 1 cup raw cashews, soaked overnight
- 1 cup water
- Blend ingredients in a high powered blender until smooth.
- Store in a mason jar in the fridge up to one week.
This recipe yields 2 cups cream.
*you will start to see this ingredient in future recipes
I have tried all types of milk – soy, rice, coconut, almond, almond/soy combo, and now…. cashew cream. I am so completely amazed and perplexed that cashew cream is the one that makes my coffee taste like it used to. I’m just so impressed. As a gluten free, now also dairy-free gal, I miss a lot. At least now I don’t have to miss creamy Sunday morning coffee. Thanks SO MUCH for sharing this creamer, Michelle!
P.S. I asked Michelle the proportions for milk, not cream. She said double the water!
I tried freezing this. It freezes great!
Awesome! Very good to know :)
I actually triple the water when I make cashew milk. One cup soaked cashews to 3 cups of water and it still comes out great! Definitely going to add cashew cream to my regular stash of recipes. :)
raw cashews to be soaked in separate water and then add the water listed in this recipe? And how does it come out so white? Cashews have a yellow tinge to them…