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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…..

Can't have dairy This super fast 15 minute Cashew Cream is the perfect solution! cookingwithcurls.com

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…..

Cashew Cream soak cookingwithcurls.com

Let cashews soak for 15 minutes…..

Cashew Cream 15 cookingwithcurls.com

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

Cashew Cream drain cookingwithcurls.com

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…..

Cashew Cream blend cookingwithcurls.com

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

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 | cookingwithcurls.com

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…..

Luscious and creamy delicious Lemon Cheesecake Ice Cream | cookingwithcurls.com

Next up…Alfredo Sauce. 🙂

Enjoy!!

Can't have dairy This super fast 15 minute Cashew Cream is the perfect solution! cookingwithcurls.com

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: 5mg | Iron: 0.7mg

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