vegandairy-freeplant-basedcream substitutecashewgluten-freecondiment
Simple Cashew Cream
This versatile non-dairy cashew cream is a common substitute for cream, cream cheese, and sour cream in many recipes — both sweet and savoury.
Prep
10 mins
Cook
0 mins
Serves
Difficulty
Easy
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Ingredients
1 cup cashews, soaked, drained and rinsed
1 cup water
Method
1
Soak the cashews for at least 6 hours. For a fermented cashew cream, allow the cashews to soak at room temperature for an additional 24 to 48 hours, changing the water from time-to-time. Alternatively, probiotics can be added to help the fermentation process.
2
Place the cashews and water into a high-speed blender.
3
Blend until smooth.
4
Refrigerate until ready to use. The cashew cream will keep for a few days in the refrigerator. Alternatively, it can be frozen for several months.
Nutrition
Estimated per serving
Calories
47
Fat
3.7g
Sodium
1mg
Sugar
0.5g
Techniques used
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Pastry & Baking