Vegan Cream

Recipe Difficulty: Easy

Recipe Tags:

• Vegan Cream
• Cashew Cream
• Soup, Baking, Coffee Cream

Making your own vegan cream to use in cooking is incredibly simple! You only need two ingredients. Raw Cashews & Water. The raw cashews are first soaked, and then blended together with the water until smooth and creamy. Soaking the cashews first allows them to become soft enough that when you blend them with water the mixture becomes smooth and creamy without any detectable cashew bits. The result is an incredibly rich and versatile vegan cream which can be used for a variety of cooking projects. it's a great dairy-free alternative, and you might be surprised how delicious it is in various recipes.
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How to use Vegan Cream
Basically, use it anywhere you would use regular cream to cook with. 

• Soups (see my favourite creamy Tomato Soup)
• Baking Projects (See my Strawberry Scones)
• Reduce with cheese and other ingredients for a pasta sauce
• Hot Chocolate
• Drizzled over hot porridge or oats for breakfast
• Mashed Potatoes
• As a Coffee Creamer

How to Store Vegan Cream
I store my vegan cream in a glass mason jar in the fridge. Generally I don't like to keep it past 5 days, but up to 7 days is possible. You can halve the recipe if you don't think you will use a lot. 
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​Where Do You Get Raw Cashews?
Raw cashews are cashews that have not been roasted or otherwise processed. They are typically off-white in color and have a slightly softer texture than roasted cashews. They are often used in cooking and can be found in many health food & bulk stores and supermarkets. They can also be purchased online.

Vegan Cashew Cream Recipe

Yield: approx 3 1/2 cups

Ingredients:

• 2 cups raw sliced cashews
• water to cover cashews by a couple of inches (about 2 1/2 cups)
• pinch of salt (optional)

Method:

1. Place 2 cups of raw sliced cashews into a bowl and cover them with a couple inches of water. Let soak overnight. If you are in a hurry, pour boiling water over them and let soak for a few hours, it does the trick, but the longer soaking results in the smoothest creamiest cashew cream. 
2. Dump soaked cashews and water into a blender. (high speed is best) If the water doesn't cover the cashews, just add enough so they are covered with about an inch of water. Season with a pinch of salt.
3. Blend until perfectly smooth.
4. Pour into a clean mason jar, it should be thick and a very similar consistency to dairy whipping cream. 
5. Store in the fridge for up to 5 days.