Vegan or not, cashew cream is a delicious addition to any diet. Nutty, creamy and super versatile, it is bound to surprise you. Check out these ideas below on how to put cashew cream to use in your kitchen. Be sure to grab the recipe below, it can be modified for both sweet and savory applications.
8 Sweet and Savory Ways to Use Cashew Cream:
Use ½ cup water, add in some fresh herbs like dill and parsley, a pinch of lemon zest, and capers then blend for a delicious veggie or chip dip.
Use ½ cup water, add some garbanzo beans or edamame and blend for a delicious hummus.
Mix a tablespoon or two of cashew cream with a splash of vinegar and some herbs (fresh or dried) for a creamy salad dressing.
Simply toss with pasta for a delicious, vegan, alfredo.
Use in place of classic red sauce (or white) on a pizza.
Add creamy body to puréed soups without using cream or milk.
Use 3-4 tablespoons water (or nut milk) and leave the garlic out. Sweeten up the cream with your choice of natural sweetener and a splash of vanilla extract.
Leave out the garlic, then mix some cream with pure maple syrup for a nutty maple syrup perfect on waffles and pancakes.
Leave out the garlic, then drop a few spoonfuls of cream into a smoothie for creamy texture, added protein, and healthy fat.
Leave out the garlic, use 2-3 tablespoons water, and 3-5 pitted medjool dates, blend until smooth and use as peanut or almond butter.
Check out the nut-to-liquid ratio over on Oh, Lady Cakes.
- 1 cup raw cashews
- 10 tablespoons water
- ¼ teaspoon kosher salt
- 1 clove garlic (savory)
- 4 pitted medjool dates (sweet)
- Place cashews in a bowl and cover with water. Set aside, at room temperature, and let soak for 2 hours.
- Rinse and drain, then transfer to a high powered blender or food processor with 10 tablespoons water, garlic or dates, and salt; purée until smooth.
- Store refrigerated, in an airtight container, for up to a week or freeze for up to 6 months.