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Dairy Free, Desserts, Egg Free, GAPS, Gluten Free, Grain Free, Nuts, Raw, Thermomix, Vegan, Vegetarian, Wholefood
Cashew Cream
Chocolate Cake with Cashew Cream
Cashew cream is a delicious alternative to dairy cream, and very quick to make. We like it on fruit salad, chocolate hazelnut brownies or cake, spelt scones with jam, or dolloped into hot chocolate or coffee!
You can soak the cashews in some water for a few hours first if you have time.
Note: You can find Vanilla powder for this recipe in my online store here!
Cashew Cream
2014-07-28 08:45:49
Ingredients
- 150g raw cashews
- 150g water
- 2 dates, or a dash of pure maple syrup or raw honey
- 1 tsp vanilla extract
Instructions
- Blend all ingredients in the Thermomix for 1 minute on speed 9.
- This will thicken once it's been in the fridge for a while, or use it straight away as pouring cream.
Quirky Cooking https://quirkycooking.com.au/
To make Cashew Milk, just use 100g cashews to about 600g of water, plus the dates/honey/maple syrup.
Note: I also make an unsweetened version for savoury dishes where I need to replace the cream – for example, in butter chicken. Just leave out the dates/syrup/honey & vanilla, and add some herb salt. If I want a cheesey cream, I add a couple of tablespoons of yeast flakes as well as the herb salt.
Cashew cream on fruit salad for breakfast – yum!
Tried this tonight as I had no cream for my brownies. I was suitably impressed with it Jo. I had looked at the recipe in the GF book using coconut cream but thought yours would be far healthier (got to watch those calories!). Have you made that one and how do you think they compare?
I don’t think I’ve made that one, and can’t seem to find it… What’s in it? I do love coconut cream, and use it a lot, but if you’re trying to watch your weight you’d have to limit it.
It’s on page 58 of the Gluten Free Book and has 200g cashews, 200mls coconut cream, 1 tspn vanilla essence, 1 tblspn maple syrup and a pinch of sea salt.
Wow, that’s a rich one, isn’t it! It would probably be nice, but more expensive – and more fattening! 🙂
Do you soak your cashews first to make them more digestible?
It is best to soak the cashews first, if you remember 🙂 I should have said that! Thanks.
this looks so delicious! i’m going to try making cashew cream tomorrow for the first time…i hope it’s as good as everyone says 🙂
Hope you like it!! 🙂
Thanks for this Jo. I was making a recipe tonight and didn’t have any cream, your substitute was so easy and tasty, will make again for sure. 🙂
Hi, is this freezable?
Yes it should be fine in the freezer! You might just need to re-blend the mixture after you’ve thawed it out to get it nice and creamy again!
That’s great Jen, I’m so glad you liked it!! 🙂
Hi Jo, I just discovered your blog and it’s fabulous! You know why? Because I’ve just bought a Thermomix, and need wheat-free and mostly dairy free recipes. I’m really looking forward to make dairy-free milk and nut butters, which will be so easy in the Thermomix. So thanks for posting your wonderful recipes, I’ll be visiting your blog often!
Hi Jo, just thought I’d come back and say I made cashew milk yesterday and it’s yummy! Even my hubby didn’t mind it 🙂 I can’t believe how easy it is. I soaked the cashews the night before. Made porridge with the cashew milk this morning – creamy and delicious!
That’s great Lesh!! Next you’ll have to try the cashew milk hot chocolate – it’s very addictive!! I’m just making some now… 😀
http://quirkycooking.blogspot.com/2011/06/creamy-hot-chocolate-dairy-free.html
Thanks for visiting, hope you find lots of recipes you love! 🙂
I’m guessing you strain your milk – but the cream as well?
Addictive!!! Love it!!!
My son has a cashew allergy can you use almonds?
Haroldnsteph: I don’t strain my cashew milk – if you whiz it up really well there’s not really anything left! Maybe the teeniest bit – so strain it if you like but I don’t bother. With the cream, there’s no need to strain – it’s smooth. 🙂
Anon: Yes, you can use blanched almonds instead of cashews. 🙂
Jo – Do you know how long would this keep for in the fridge?
Thanks
Lonni
how long do you soak the macadamia’s for please?
Am loving your site!!!!
I pre-soaked the cashews then added all the other ingredients, using two fresh dates as my sweetener. Now Jo, how do you manage to get your cream looking so cream-like?! Mine has had way more than a minute blending at top speed yet it is not smooth like yours, nor is it white. It will probably taste good but I wish it looked more like yours. BTW I’ve used the trusty TM.
Your expert advice appreciated!
Hi Jo
I just made cashew cream for the first time – I now understand all the fuss! I made it plain, then took 3/4 out for later and added some S&P and a clove of garlic, blitzed again for 45s and am using it as a salad dressing. SO GOOD!
Thanks! Mel
Hello Jo, can you tell me please how long it lasts in fridge.
Hi Jo, I was wondering 2 things. 1. Can you use macadamias instead?
2. How long would this last in the fridge?
Thanks so much. Love your blog!
Yes, any skinless nut will work, although I find cashews the creamiest! It lasts about 5-7 days. You can freeze it and reblend if needed. 🙂
Soaked the cashews overnight ( it made the cream so thick!) and made this into panna cotta along with the almond/rice milk. Absolutely amazing. Jo, you’re a star!
Hi Jo,
I don’t have a Thermomix, does it come out just as well in a processor! Thanks
Hi Matilda, Yes – this should work, although you would have to probably keep scraping down and keep on blending until smooth. 🙂 It will be worth it. YUM 🙂
If you soak the cashews first, do you just strain them and add? You don’t need to dehydrate them first, do you? Or dry them really well to avoid too much extra moisture? Do you need to reduce the liquid at all if you are using soaked nuts?