Simple Cashew Cream

Cashew Cream

So this is really simple and super versatile. It makes the base for so many wonderful things - from creamy scalloped potatoes to a lovely salad dressing or vegan mayonnaise base. And it adapts well to both sweet and savory flavors. So many options, one simple ingredient: raw cashews. When cashews soak, they soften and blend into a thick and luscious cream.


I decided to just post the recipe for this here, so that I don't have to stick it at the bottom of every recipe I make that calls for it. Now I can just add a link :)

Simple Cashew Cream

• 1/2 cup raw cashews
• 3/4 cup water (plus additional water for soaking)

In a small bowl, place the raw cashews and cover with boiling water fresh from the kettle. You don't have to use hot water, room temperature water works just as well, however I find that hot water does yield creamier results.  Whatever your water temperature, cover the cashews with a small plate, and allow to sit over night on the counter. The next day, drain the cashews.

 Dry raw cashews (top right), cashews that have soaked for 24 hours (top left), soaked cashew vs. dry cashew (bottom)

Place in a blender or food processor, add the 3/4 cup of water and blend until thick and creamy. Place in an air tight container, and refrigerate until ready to use. This will keep in the fridge for about 4-5 days.