Cashew Cream

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We are going on an all new adventure today searching for a new heavy cream substitute. Doesn’t that sound like fun? Coconut milk in a can was my go-to substitute, until I developed an allergy to it…and my dairy-free ice cream making days came to an abrupt halt! I bought a bag of cashews months ago and finally decided to give Cashew Cream a try…..

But then I continually forgot to soak them in water overnight! I have been dying to make Lemon Cheesecake Ice Cream, so today was the day to create a shortcut and come up with a 15 minute Cashew Cream….and it worked!!

Place cashews in a large bowl and cover with 1 cup of boiling water…..

Let cashews soak for 15 minutes…..

The color lightens a bit and they start to swell. Drain and rinse cashews…..

and place into a blender. Pour in 1/2 cup of remaining water. Puree until smooth, adding addition water as needed to reach desired consistency…..

About 3/4 cup of water will give you a thicker, sour cream type consistency…..

A full cup of water will give you a thinner, heavy cream consistency.

Notes:

My blender is 16 years old and has made a few hundred frozen margaritas, so I cannot get a perfectly smooth texture, but it still worked perfectly in my ice cream!
I have only played with a small batch, but I am sure you could double the recipe. The key is to completely cover the cashew with the boiling water.
No, my ice cream did not taste like cashews. Even better, it did not taste like coconut. 😉

Mission Accomplished!! I finally got to make some Lemon Cheesecake Ice Cream {recipe coming soon}…..

Next up…Alfredo Sauce. 🙂

Enjoy!!

Print recipe

Serves	1 1/2 cup
Prep time	20 minutes
Meal type	Condiment

This super fast, 15 minute Cashew Cream can be made as thick or thin as you need it and makes the perfect replacement for dairy.

Ingredients

1 cup raw, unsalted cashews
2 Cups boiling hot water (divided)

Directions


Place cashews in a large bowl and cover with 1 cup of boiling water.

Let cashews soak for 15 minutes.

Drain and rinse cashews and place into a blender.

Pour in 1/2 cup of remaining water. Puree until smooth, adding addition water as needed to reach desired consistency.