Make Cashew Cream for Velvety Sauces, Dips, Soups, Cheeses, and So Much More
Did you know cashews aren’t actually nuts? They grow inside cashew apples, and the “nut” that we eat is actually the seed nestled inside the kidney-shaped shell at the bottom of the fruit.
When blended into a creamy base, cashews become the secret behind many mouthwatering plant-based recipes. Whether you’re craving a rich, velvety Alfredo sauce, a thick hearty soup, or a delectable dip, cashew cream is the answer. The best part? It’s incredibly easy to make with just a few ingredients and a blender. Once you try cashew cream, you’ll want to add it to everything—trust us.
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What is cashew cream?
Cashew cream is a rich, creamy, and versatile plant-based alternative to dairy cream. It can be made in a few ways, but in its simplest form, it’s just soaked cashews blended with water. If you want an extra rich, velvety texture, you can blend the cashews with plant-based milk, and if you want a tangy flavor (like sour cream) you can blend them with ingredients like lemon juice and apple cider vinegar.
One of the most important parts of making cashew cream is to soak the cashews first, or else the texture will be grainy. Soaking softens the cashews, allowing them to break down more easily into a silky, creamy consistency when blended. If you have plenty of time, you can soak the cashews for hours in advance before you start cooking. However, if you’re short on time, you can quickly soak the cashews in hot water for 15 to 30 minutes instead. This will still soften the cashews enough to blend them smoothly.
Is cashew cream good for you?
In their original form, cashews are incredibly nutritious. They’re a source of fiber, which helps support digestive health, as well as monounsaturated fats, protein, and carbohydrates. They also contain an abundance of vitamins and minerals, including vitamin K, copper, magnesium, iron, and zinc. Plus, like most plant-based foods, cashews contain antioxidants.
Alina Petre, MS, RD explains for Healthline: “Antioxidants are beneficial plant compounds that keep your body healthy by neutralizing damage-causing molecules known as free radicals. In turn, this helps reduce inflammation and increases your body’s ability to stay healthy and free from disease.”
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Eating cashews regularly has been associated with some major health benefits. One study from the Yale Cancer Center found that eating two or more servings a week of tree nuts, including pseudo nuts like cashews, was linked with a significant reduction in cancer recurrence for people with colon cancer. The research suggested that the cancer was 46 percent less likely to return, while the reduction in mortality was 57 percent.
These antioxidants are stable during blending, so they won’t be lost when you’re making cashew cream. In fact, most of the cashew nutrients are kept during the blending process, so you don’t need to worry if you prefer cream over snacking on cashews in their whole form.
What do you do with cashew cream?
As mentioned above, cashew cream is incredibly versatile. It can be used in everything from sauces to soups to dips. The flavor is neutral, so it won’t overpower the dish. Instead, it will simply add a delicious, velvety, smooth texture.
Find out more about how to cook with cashew cream in some of our favorite recipes below.
