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,
Cashew Cream
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Cashew Cream
Servings: 16 ounces
Calories: 96kcal
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.
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Equipment
- High Speed Blender
Ingredients
- 2 cups cashews soaked
- 1 ½ Tbsp miso paste light (white or yellow)
- 1 tsp kosher salt
- ½ cup plant milk
Instructions
- 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.
Notes
Nutritional values are an estimate.
Nutrition
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
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