Savory Cashew Cream

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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
  1. Place raw cashews in a bowl. Pour boiling water over and let sit for 1 hour.
  2. 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!

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14 Responses to “Savory Cashew Cream”

  1. Sandy
    September 5, 2012 at 1:56 pm #

    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.

    • Megan
      September 5, 2012 at 7:00 pm #

      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.

    • Tanya
      January 25, 2014 at 12:25 pm #

      Hi, I have made a cheese sauce similar to this (the cheese part was nutritional yeast) using raw sunflower seeds and it turned out fine. Try that.

  2. Sarah
    April 26, 2013 at 2:29 pm #

    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!

    • April 26, 2013 at 2:36 pm #

      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!

      • Sarah
        April 26, 2013 at 2:44 pm #

        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.

  3. Anna M
    February 28, 2014 at 6:05 pm #

    I’m going to use this for a savory sauce base and I’m wondering if you think the cashew meal/flour would work just whisked up with water and garlic??? I’ve never tried anything like this before.
    I love your recipes, comments and care you put into each one.
    Thank you!!

    • February 28, 2014 at 8:24 pm #

      Thank you for such kind comments. I haven’t tried using a cashew meal/flour personally but I do know that someone made up the Almond Feta/Ricotta using almond meal and had decent results so I wonder if the same is possible using cashew meal/flour. If you give it a try I’d love to hear how it worked for you.

      • Peggy
        March 7, 2014 at 8:48 pm #

        Cashew meal works great and you can cut out the soaking. It’s quicker and works just as well as soaked cashews.

  4. Julie
    April 9, 2014 at 8:01 am #

    Can this be stored in the fridge or freezer for any amount of time?

    • April 9, 2014 at 9:56 am #

      I’ve stored the cashew cream in the fridge for a few days before. It does tend to separate so I had to give it another whirl in the blender before using it but it tasted fine. I haven’t tried freezing it, but I would imagine that a quick blend again would make it useable. If any other commenters have insight, I’d love to hear it.

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