Cashew cream is one of my favorite condiments. It counts as a condiment, right? I slather it on muffins and spice breads, use it as a fruit dip, and sometimes - when no one's watching - I eat it straight out of the jar. The tall guy? He hates the stuff. Like, hates it more than he hates gravy, coffee and ranch dressing, combined. I know what you're thinking, how can anyone hate coffee? But he does. And he hates cashew cream even more. Because - wait for it - it tastes like cashews.
Dude is batshit crazy, but I love him nonetheless.
Dude is batshit crazy, but I love him nonetheless.
The thing I love about cashew cream (listen up, tall guy) is that it's super versatile and tastes pretty delicious. If you want it sweeter, add more dates. Less sweet? Use fewer dates. For a savory version, omit the dates and add some nutritional yeast, spices, salt, or whatever your little belly desires. You can play with the consistency by varying the liquid measurement, which I've laid out below. If you plan on storing the cream for longer than one week, you'll want to either a) freeze it, then thaw it in the refrigerator for a day or two, or b) add 1/2 teaspoon of lemon juice, which will preserve it for two weeks.
RAW CASHEW CREAM
1 1/2 cups raw cashew pieces
4-6 medjool dates, pitted
3/4 cup raw nut milk (or water)
1 vanilla bean, split and scraped
Place the cashews in a bowl, cover with water and soak for at least 4 hours, or overnight (the longer you soak them, the better - especially if you don't have a high speed blender). 30 minutes before preparing the cashew cream, add the dates to the cashew soaking bowl and soak for 30 minutes. Once soaked, drain the water and transfer the cashews and dates to the base of a high speed blender, such as a Vitamix. Add the nut milk and vanilla bean; blend on high speed for 2-3 minutes, or until smooth, scraping down the sides as needed. Transfer to an air tight container and refrigerate for up to one week.Yield: 1 3/4 cups
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LIQUID VARIATIONS:
1/4 cup liquid = very thick cream; use as frosting for raw layer cakes
1/2 cup liquid = semi-thick cream; use to fill raw tarts or pies3/4 cup liquid = light cream; use to fill raw tarts or spread over baked goods1 cup liquid = sauce-like cream; use as a fruit dip or drizzle over desserts3 cups liquid = thick cashew milk; great as a raw ice cream base
I love cashew butter, so I'm sure I'll like cashew cream. Does this sort of harden or thicken up the same way peanut butter or frosting might?
ReplyDeleteSomehow I have never made cashew cream! I think I'd be most likely to try a very not-sweet version for extra creamy texture on savory dishes. But now I'm thinking about the upcoming need for pumpkin pie... :)
ReplyDeleteWhy are cashews the best thing ever? This looks awesome.
ReplyDeleteI love the versatility of cashew cream, like you said. And always add a touch of lemon juice! Right now I have a very large jar filled with raw cashews just waiting to be soaked and blended up. Mua ha ha haaaa!
ReplyDeleteYour man IS CRAZY. When I have a batch of cashew cream in the house, it becomes its own separate food group entity under the guise of "I NEED PROTEIN, JEEZ."
ReplyDeleteI love it in savory format with apple cider vinegar and a bit of horseradish or something. It's a one way ticket to a little place I like to call taco paradise.
But, but, but ... cashews taste GOOD! And anyway, cashew cream tastes better than cashews. I'm totally on your side. Bring on the cashew cream — and a spoon!
ReplyDeleteI am so happy you shared this- I have never had cashew cream before, it sounds uber easy and amazing - that Tall Boy is pretty nutty - not like cashews? that's just pure crazy!
ReplyDeleteThis recipe looks fantastic, I have never tried cashew cream before! But after reading this I will have to give it a whirl. Thank you for sharing! (That batshitcrazy comment made me laugh out loud, hahaha, what a nut).
ReplyDeleteI love this recipe!
ReplyDeleteAnother reason for me to finally purchase a blender! This recipe sounds amazing!
ReplyDeleteWow ur recipes are great and healthy! Thx for sharing them :)
ReplyDeleteyum! definitely going to try this one!
ReplyDeleteMy husband hates coffee, too. I always had this sweet vision of us nestled in coffeehouses, sipping lattes and reading the paper until the late afternoon... but alas. I go do that by myself. ;)
ReplyDeletewhat do vegans who are allergic to nuts do? I'm constantly seeing it in vegan cooking but am lethally allergic to nuts :/
ReplyDeleteHow about seeds? If you're not allergic to those, you could try almonds. But, you'll want to make sure you soak them for 10+ hours.
Deletesadly, I'm allergic to all tree nuts, almonds included :/ maybe sunflower seeds?
DeleteWell, you've convinced me to jump on the cashew cream bandwagon. I'm a big fan of homemade coconut butter and pecan butter, can't get enough of that stuff!
ReplyDeletewhen a recipe calls for HEAVY CREAM, can I use cashew cream (without the dates)?
ReplyDeleteI wouldn't. I'd try full fat coconut milk, instead.
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