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    Home » Sauces and Condiments » Cashew "Cream"

    Cashew "Cream"

    January 1, 2015 By Sarah 5 Comments

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    Cashew Cream

    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.)

    Cashew Cream 2

    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 3

    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!

    Cashew Cream 4

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    Cashew "Cream"


    • Author: Faith
    • Total Time: 5 mins
    • Yield: 1 ¼ cups 1x
    Print Recipe
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    Description

    A rich and lusciously creamy vegan substitute for regular whipped cream.


    Ingredients

    Scale
    • 1 cup (4 ½ oz/130 g) whole raw cashews
    • Cold water for soaking
    • ⅛ teaspoon fine sea salt
    • ½ 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)

    Instructions

    1. 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.
    2. 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.)
    3. 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).
    4. Store in a lidded jar in the fridge for up to 3 days.
    • Prep Time: 5 mins

    Nutrition

    • Serving Size: ¼ cup
    • Calories: 163
    • Sugar: 6
    • Sodium: 237
    • Fat: 11
    • Saturated Fat: 2
    • Trans Fat: 0
    • Carbohydrates: 13
    • Fiber: 1
    • Protein: 5
    • Cholesterol: 0

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    Reader Interactions

    Comments

    1. Evi @ greenevi

      January 03, 2015 at 9:27 pm

      This is surely delicious, thanks for the idea! :)

      Reply
    2. Nora (A Clean Bake)

      January 08, 2015 at 12:47 am

      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.

      Reply
      • faith

        January 08, 2015 at 1:41 pm

        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!

        Reply

    Trackbacks

    1. Jerk Roasted Chicken Thighs and Sweet Potato Dinner with Creamy Honey-Jalapeno Sauce Recipe {Paleo} says:
      October 28, 2016 at 9:00 am

      […] My Recipe for Cashew “Cream”: Here’s my recipe on Healthy Sweet Eats; just skip the vanilla and use water or non-dairy “milk” instead of maple syrup. […]

      Reply
    2. Cinnamon Banana Protein Pancakes - Healthy Sweet Eats says:
      June 7, 2019 at 4:43 pm

      […] simple with grass-fed butter, a drizzle of honey, and a sprinkle of flaked coconut and walnuts. Cashew “Cream” is another good topping idea, adding rich velvety texture and a touch of elegance (not to mention […]

      Reply

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    Hi, I'm Sarah! I believe you can have your cake and eat it too. For breakfast. If you're looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair!

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