I get asked all the time how to make cashew cream. So here it is and it’s not complicated. I blend cashews and water in my Vitamix and turn them into a perfectly smooth cream. The texture is out of this world and until I got my Vitamix I had no idea it was possible. So, I am a big fan. If you don’t have a Vitamix, you can soak your cashews overnight and use a regular blender. I can’t guarantee the level of smoothness. But trust me, it is time for a Vitamix if you don’t have one. I use mine at least once if not twice a day and it has changed my life. I know the price is hight, but it is well worth it.
I make my cashew cream plain and then flavor it up based on whatever I am using it for. For sour cream, add a dash of lemon juice and apple cider vinegar. You will have to play to balance the flavors out. The longer it sits, the more tart the sour cream will become.
- Your cashews may take some time to blend in order to get them perfectly smooth. I have two Vitamixes. In one, my first blend looks like the first photo below and I need to add a bit more water. In my other Vitamix (it is newer and the blade is sharper) the first blend comes out perfectly smooth.
- After the first blend, check the consistency by dipping a spoon into the cream and seeing if there is any texture left from the cashews. If it is not perfectly smooth, add more water, a tablespoon at a time to get the perfect texture.
- The cashew cream will thicken up in the refrigerator. Thin it out by mixing in a little water.
- Recipe follows photos.
Smooth. Creamy. Versatile.
- 1 cup raw cashews
- 1 cup filtered water, just enough to cover the cashews
- 1 storage jar
AddAdd cashews to the Vitamix or blender. Add enough water to just cover the cashews. Blend until smooth.
Add water, 1 tablespoon at a time, to get it to a perfectly creamy consistency.
Store in a jar in the refrigerator, or freezer, and use at will. Enjoy!