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 different recipes and you can adjust the thickness, sweetness, and savory aspects of this recipe easily. I love having cashew cream around to add to other recipes to give them an extra pop of flavor, richness, and texture. Try using this recipe with vegan tartar sauce.
How to Make Cashew Cream
What You Need…
- High-speed blenders are essential to creating a creamy, smooth texture.
- Raw Cashews are the base for this recipe. Always boil or roast raw nuts to kill any pathogens.
- Plant milk of any variety will work for this recipe. I generally use oat or almond milk, unsweetened.
- Salt will enhance all of the flavors in this recipe.
- Miso paste adds a savory element to the cashew cream that sets this recipe apart. I generally have yellow miso paste on hand. White miso paste is ideal in order to keep the color pale and it’s also the mildest in flavor.
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
- 2 cups cashews soaked
- 1 ½ Tbsp miso paste light (white or yellow)
- 1 tsp kosher salt
- ½ cup plant milk
- 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