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Healthy plant-based recipes full of good stuff whilst being free from refined sugars and wheat. The food blog is a space to kickstart your inner creativity!

Cashew Cream

Sometimes the simplest things are the best.

This sure is a simple thing...

...Cashew cream!

I first tasted cashew cream in the style of a thick cashew yoghurt served  with fruit as part of a buffet lunch at a recent ‘healthy Living’ Thermomix event. It was really good and a lovely change from my regular soy yoghurt. Once home, I was eager to whip up a batch for myself.

This recipe (if you can even call it that) is so simple and just requires a little bit of planning ahead to soak the cashews. It can be blended to various different thicknesses simply by varying the amount of water you use…yoghurt, thick cream, pouring cream or cashew milk (see note below).  I have served mine here as a dessert with fruit but by changing up the spices you could make this into a sweet or savoury white sauce, serve thick on porridge or as a side to a slice of cake. How about topping it with granola! (In case you are wondering I do still have the granola obsession- more flavour trials were going on in the kitchen this afternoon)

The steps below make a thick cream (think the thickness of regular double cream) and I served this in a glass (no small bowls to hand at the time!) with some chunks of fresh pear and pomegranate seeds sprinkled with cinnamon. The perfect creamy, light and fruity breakfast or dessert.


Recipe: Cashew Cream

Makes 600 to 650 g thick cashew cream.

Ingredients

250 g cashews (soaked in water for min. 4 hours, then drained)
250 g water for blending
½ to 1 tsp real vanilla extract or vanilla bean paste or 1 cm fresh or dried vanilla pod
1 pinch salt
1 to 2 tsp agave syrup
¼ cinnamon or other spice- optional

Method

Drain cashews and discard the soaking water. Blend cashews with remaining ingredients in a powerful blender (I used my Thermomix) for approx.. 1 minute until smooth.

Taste and add more flavourings if desired then blend again for a few seconds.

Note: For a really thick Cashew 'Yoghurt' add between 50-100g water. For a  pouring Cashew Cream similar to single cream use 500g water for blending. For Cashew Milk, use 750 g water for blending. Adjust flavourings as necessary.  If making a milk you may want to strain the liquid through a nut bag so that it is absolutely smooth.



For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.
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