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Quirky Cooking

Cashew Cream

QuirkyJo by QuirkyJo
July 29, 2010
in Dairy Free, Desserts, Egg Free, GAPS, Gluten Free, Grain Free, Raw, Thermomix, Vegan, Vegetarian, Wholefood
29
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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.

Cashew Cream
2014-07-28 08:45:49
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Ingredients
  1. 150g raw cashews
  2. 150g water
  3. 2 dates, or a dash of pure maple syrup or raw honey
  4. 1 tsp vanilla extract
Instructions
  1. Blend all ingredients in the Thermomix for 1 minute on speed 9.
  2. This will thicken once it's been in the fridge for a while, or use it straight away as pouring cream.
Quirky Cooking https://www.quirkycooking.com.au/
If you want to make a smaller amount, grind the dry cashews first, then add the other ingredients and whiz up for 30 seconds to 1 minute.

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!

Tags: dairy freeGluten FreeNaturally SweetenednutsThermomix
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Comments 29

  1. Anonymous says:
    10 years ago

    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?

    Reply
  2. Jo Whitton says:
    10 years ago

    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.

    Reply
  3. Judy says:
    10 years ago

    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.

    Reply
  4. Jo Whitton says:
    10 years ago

    Wow, that’s a rich one, isn’t it! It would probably be nice, but more expensive – and more fattening! 🙂

    Reply
  5. Kathieunder100 says:
    10 years ago

    Do you soak your cashews first to make them more digestible?

    Reply
  6. Jo Whitton says:
    10 years ago

    It is best to soak the cashews first, if you remember 🙂 I should have said that! Thanks.

    Reply
  7. Alissa @ Not Just Apples says:
    10 years ago

    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 🙂

    Reply
  8. Jo Whitton says:
    10 years ago

    Hope you like it!! 🙂

    Reply
  9. Jen says:
    10 years ago

    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. 🙂

    Reply
  10. Jo Whitton says:
    10 years ago

    That’s great Jen, I’m so glad you liked it!! 🙂

    Reply
  11. Lesh @ TheMindfulFoodie says:
    10 years ago

    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!

    Reply
  12. Lesh @ TheMindfulFoodie says:
    10 years ago

    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!

    Reply
  13. Jo Whitton says:
    10 years ago

    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! 🙂

    Reply
  14. haroldnsteph says:
    9 years ago

    I’m guessing you strain your milk – but the cream as well?

    Reply
  15. Anonymous says:
    9 years ago

    Addictive!!! Love it!!!

    Reply
  16. Anonymous says:
    9 years ago

    My son has a cashew allergy can you use almonds?

    Reply
  17. Jo Whitton says:
    9 years ago

    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. 🙂

    Reply
  18. Anonymous says:
    8 years ago

    Jo – Do you know how long would this keep for in the fridge?

    Thanks
    Lonni

    Reply
  19. Christine says:
    8 years ago

    how long do you soak the macadamia’s for please?
    Am loving your site!!!!

    Reply
  20. Steph Whitehead says:
    8 years ago

    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!

    Reply
  21. Mel Kettle says:
    8 years ago

    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

    Reply
  22. Anonymous says:
    8 years ago

    Hello Jo, can you tell me please how long it lasts in fridge.

    Reply
  23. Nicole Zois says:
    7 years ago

    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!

    Reply
  24. Jo Whitton says:
    7 years ago

    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. 🙂

    Reply
  25. Ester Pena says:
    7 years ago

    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!

    Reply
  26. Pingback: Chocolate Espresso Brownies and Chocolate Pistachio Brownies | Quirky Cooking
  27. Matilda says:
    6 years ago

    Hi Jo,
    I don’t have a Thermomix, does it come out just as well in a processor! Thanks

    Reply
    • QuirkyJo says:
      5 years ago

      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 🙂

      Reply
  28. Jo M says:
    5 years ago

    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?

    Reply

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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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