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!!

How to make Cashew Cream:

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 bought this Ninja Blender and it is awesome! It comes out silky smooth! {affiliate link to the newest version}
• 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…..

Next up…Alfredo Sauce. 🙂

Enjoy!!

Cashew Cream

Replace the dairy in your recipes with this super easy, and super fast 20 minute Cashew Cream!

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Course: Condiment

Cuisine: American

Keyword: cashews, cream, recipe, whole 30, paleo, vegan, raw, dip, creamy

Total Time: 20 minutes

Servings: 12 Servings

Calories: 59kcal

Author: Lisa Johnson

Ingredients

• 1 cup raw, unsalted cashews
• 2 cups boiling water (divided)

Instructions

• 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.

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.
• A high-powered blender is a must for creamy, smooth cashew cream.
• This recipe makes 1 1/2 cups. I had to create a serving size so I went with 2 tablespoons per serving to get 12 servings.

Nutrition

Calories: 59kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Sodium: 3mg | Potassium: 70mg | Calcium: 0.5% | Iron: 4%