Sometimes dessert just calls for a whipped cream-like topping.
If you don’t eat dairy, regular whipped cream is out. Coconut “whipped cream” is pretty common, but what if you want something just a little different? (I love coconut as much as the next girl – probably more, actually – but I have to admit, even I can get a little sick of it.)
Enter Cashew “Cream”, which is not only super smooth and lusciously creamy, but also boasts the added benefit of protein. The really great thing about cashew cream is that you can make it as thick or thin as you want (depending on what you want to use it for) by adding more or less water. Make it thinner to use in beverages like smoothies or hot chocolate, or to make sauces. Make it thicker to dollop on things like Chocolate Custard, pancakes, waffles, or a bowl of fruit.
Cashew “Cream” is really versatile and can go either sweet or savory (I’ve frequently seen it used as the base for vegan “cheese” sauces). This version is slightly sweet; depending on how sweet you like things, you could add more maple syrup and less water as desired.
Stay tuned for recipes using this fridge staple!
- Yields: 1 1/4 cups
- Serving size: 1/4 cup
- Calories: 163
- Fat: 11
- Saturated fat: 2
- Trans fat: 0
- Carbohydrates: 13
- Sugar: 6
- Sodium: 237
- Fiber: 1
- Protein: 5
- Cholesterol: 0
- 1 cup (4 1/2 oz/130 g) whole raw cashews
- Cold water for soaking
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon fresh lemon juice
- 2 tablespoons pure maple syrup
- 3 to 6 tablespoons filtered cold water (or more as desired)
- Rinse the cashews in a colander under cold running water. Place them in a bowl and add enough water to cover them by 2 to 3 inches. Cover the bowl and let the nuts soak for 8 hours (or overnight); drain.
- Add the cashews to a blender or food processor along with the salt, vanilla extract, lemon juice, and maple syrup and process until smooth and creamy, scraping down the sides of the bowl as necessary. (Please note that you’ll get the best results using a high-speed blender.)
- With the motor running, add water 1 tablespoon at a time so it reaches your desired consistency (I usually add about 4 tablespoons water and it ends up being about as thick as softly whipped cream or aioli).
- Store in a lidded jar in the fridge for up to 3 days.
Hello and welcome! I'm Faith and I believe you can have your cake and eat it too. For breakfast.
This is surely delicious, thanks for the idea! :)
Hey Faith, have you ever tried using this as a curry base (in place of coconut milk)? I am reluctant to try because I am concerned it might separate in the heat, like almond milk does, but I’m curious if you have any experience with it.
Nora, I haven’t tried it, but if you don’t heat it higher than a simmer I think it might work. Let me know how it goes if you give it a try!