Delicious Eats

Cashew Cream

A Note from Chef Tal Ronnen:

COVER. Crossroads hi resCashew cream, made from soaking raw cashews and blending them with water, is an indispensable part of my vegan cooking. It stands in for heavy cream in a variety of ways—in the batter for Hearts of Palm Calamari and as a base for Spinach Cream Sauce among others. The cream is at its best when used for cooking; it thickens up even faster than heavy cream and adds richness. You will never miss dairy if you use cashew cream.

It’s essential to use raw cashews to make the cream; the raw nuts have little flavor of their own but provide a fatty creaminess. Roasted cashews taste too strong and won’t blend as well.

 Making cashew cream requires planning ahead, since you have to soak the cashews for at least 12 hours. Use only filtered water; the impurities in tap water will add a grayish tinge to the final product. The cream keeps for up to 4 days in the refrigerator and can be frozen for up to 3 months. Thaw it in the refrigerator, at room temperature, or in a large bowl of warm water. The cream will separate upon defrosting, so give it a whirl in a blender to re-emulsify.

 

Ingredients

2 cups whole raw cashews, rinsed

Filtered water

 

Directions

  1. Put the cashews in a bowl and pour in enough cold filtered water to cover. Cover with plastic wrap and refrigerate for at least 12 hours, or up to 1 day.

 

  1. Drain the cashews in a colander and rinse with cold water. Transfer the cashews to a blender, preferably a Vitamix, and pour in enough cold filtered water to cover them by 1 inch, about 3 cups. Blend on high for 2 to 3 minutes, until very smooth and creamy without any trace of graininess. The cashew cream should be smooth on the palate; add more water if necessary. If you’re not using a heavy-duty blender, you may need to strain the cashew cream through a fine-mesh sieve to get rid of any grittiness.

 

  1. Cover and refrigerate until ready to use. It will thicken as it sits, so blend with ½ cup or so filtered water if needed to reach the desired consistency. It can also be frozen; see the headnote.

Yield: Makes 3 cups

 

Variation

  1. To make thick cashew cream, reduce the amount of water in the blender so that it just covers the cashews, about 2 cups

 

Yield: Makes 2 cups

Comments

TEMPORARY FORM FOR TESTING