Cashew Cream Basics
The foundational technique for replacing dairy cream in almost any savory application.
Cashew cream is the foundation of countless vegan dishes. It's rich, neutral, and endlessly adaptable. Once you master the basic technique, you'll find yourself using it constantly.
**The Basic Formula:** - 1 cup raw cashews (soaked for at least 2 hours) - 1/2 cup water (or more for a thinner consistency) - Salt and pepper to taste
Blend until completely smooth. That's it. The result is a cream that can be used in pasta sauces, soups, or as a dollop on almost anything.
**Variations:** Add garlic and herbs for a savory version. Add vanilla and maple for a sweet version. Thin it out for a sauce, thicken it for a spread.
The key is the blender—a high-speed blender will give you the smoothest results. If you don't have one, soak the cashews longer and blend in batches.
This is the hack that makes everything else possible.
No reviews yet. Be the first to share your experience!
Related Hacks
Continue exploring similar discoveries and techniques.
The Infinite Scallion Jar
Why buying scallions once is enough. A guide to perpetual kitchen greens using nothing but water and a sunny windowsill.
Aquafaba Meringues
Don't pour that chickpea water down the drain. It holds the structural secret to the perfect vegan meringue.
Linen Bread Bags
Plastic suffocates crust. Linen lets it breathe. How to sew your own simple bread storage from thrifted fabric.