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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
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.
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