Cashew cream can be used to replace heavy or light cream in most recipes. It can be used, chilled and will work well when heated. It holds its consistency and does not clump, separate or curdle. It also substitutes well for coconut cream or milk. The consistency can be adjusted at blending time to fit your recipe needs. It can also be altered to be a sweet cream or a savory flavor profile.
- 1 cup raw cashews (mine were steam-pasturized)
- 4 cups water, divided
- 1/8 teaspoon kosher salt
Combine cashews and 2 cups water in a quart mason jar with a lid. Store at room temperature, out of direct sunshine, for 2 hours or up to overnight.
Drain and rinse soaked cashews with fresh water. Wash quart jar and lid and set aside for next step.
Place cashews and 2 cups water in high-speed blender. Begin blending on low and gradually increase speed to highest setting. Process for 1-2 minutes. Add salt and blend 30 seconds longer.
Place a strainer over mouth of Mason jar and strain cashew cream. Discard any particles that remain in strainer. There shouldn’t be too many if cream has been processed enough.
Seal container of cream and store in fridge for up to 3 days.
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