Cashew Cream
A plant-based alternative to heavy cream, cashew cream is one of the most popular vegan substitutes. The rich consistency will amaze you! Use it in coffee and a variety of recipes that call for cream. Low in calories and saturated fat with zero cholesterol, it's a no brainer!
Ingredients
- 1 cup raw cashews, unsalted
- 1 cup water
Instructions
- Add cashews and water to a bowl. Let soak for at least three hours and up to six hours.
- Drain the cashews and add them to a high speed blender with 1¼ cups of clean water. Puree on high till you achieve a smooth consistency and no bits of cashew remain (see Notes).
- Use immediately or store in an air tight container in the refrigerator for up to five days.
Notes
- To accelerate the soaking process, use hot water when soaking the cashews.
- Experts recommend the Vitamix 5200 as the best high speed blender. It is expensive, but worth it if you use a blender frequently for smoothies, etc. It will ensure no bits of cashew remain in your cream. If you don't use a blender that frequently, see this article on the best blenders, including budget options.
- The cream can be strained through cheese cloth or a sieve to remove any remaining bits of cashew, if needed.
Nutrition Facts
Cashew Cream
Amount per Serving
Calories
59
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Sodium
2
mg
0
%
Potassium
71
mg
2
%
Carbohydrates
3
g
1
%
Fiber
0.4
g
2
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin C
0.1
mg
0
%
Calcium
5
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.