Here’s my go-to recipe for a Cashew Cream that is well-suited for any savory dish you need cream in.
I made this using my new Vitamix blender. I have made a version of this multiple times in a regular blender and it will work for sure, but just be prepared to blend a lot and still end up with a texture that is not quite perfectly smooth.
Savory Cashew Cream
Ingredients
- 1 cup raw cashews
- 1 cup boiling water
- 1½ cups fresh water
- 1 vegetable bouillon cube
- 1 clove garlic
Instructions
- Place raw cashews in a bowl. Pour boiling water over and let sit for 1 hour.
- Drain cashews and place in a blender. Add fresh water, bouillon cube and 1 clove of garlic. Blend on high until very smooth. Set aside until ready for use.
Enjoy!
Have you ever done this with nuts other than cashews? (My husband is allergic to them – and anybody who’s sensitive to poison oak should know that they are related.)
Thanks.
Hey Sandy, Thanks for the heads up about poison oak being related to cashews. I had no idea.
As for using other nuts in this particular recipe, I haven’t experimented. However, you may try raw blanched almonds. Or a mixture of almonds and macadamia nuts might work. I would really like to give it a try so when I do I’ll post back here and let you know.
I’m cooking your sundried tomato/artichoke/spinach pasta dish tonight, and I’m super excited! I’m on a diet that doesn’t allow me to eat soy (as well as gluten and dairy and egg), and all bouillon that I’ve found contains soybean something or other. I was curious if you think it would work to substitute the fresh water for chicken broth to replace the bouillon? Hopefully you will see this before I start cooking!
Hi Sarah, You could definitely swap out the fresh water to use a vegetable (or chicken, if you’re not vegan) broth or stock. I bet it would taste just great. The bouillon cube is mostly for added flavor and a bit of salt so you’d definitely accomplish that with broth. Enjoy!
Thanks so much! I’ve been craving creamy things so much ever since I started this new diet, so I’m incredibly excited to try this.