This Cashew Cream recipe is a great replacement for heavy cream, sour cream or any other dairy based product that requires a full fat component. This recipe is a building block for other recipes and you can adjust the thickness, sweetness and savory aspect of this recipe easily. I love having cashew puree around to add to other recipes to really give it an extra flavor pop as well as richness and texture. You can find video instruction below at minute 04:31,
Servings: 16 ounces
This Cashew Cream recipe is a great replacement for heavy cream, sour cream, or any other dairy-based product that requires a full fat component.Print Recipe
- High Speed Blender
- Bring a pot of water to a boil and add the cashews, cook for 5 minutes. Remove the cashews from the boiling water and place in cold water and soak over night.
- Drain cashews from the soaking water. Place the cashews, plant milk, salt and miso into a blender (high speed blender is preferred) and puree until very smooth.
Nutritional values are an estimate.
Serving: 1oz. | Calories: 96kcal | Carbohydrates: 6g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 210mg | Potassium: 113mg | Fiber: 1g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 1mg