How to Make Delicious Raw Cashew Cream

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How to Make Delicious Raw Cashew Cream

Mellow December 18, 2014 6 Comments

Cashew cream is simply cashews blended with water, and it is creamy, rich and tasty, and incredibly versatile as it is. But, with the addition of a few basic, whole-food ingredients, it can be transformed into something quite divine.

Unlike other nuts, cashews don't really need to be soaked. They are soft enough that they will blend up pretty smooth in a high speed blender. However, if you're using a conventional blender, you will definitely want to soak them for about an hour prior to blending. Use the soak water right along with the nuts when you blend; it will be rich and flavorful. I still soak mine just to ensure maximum creaminess, even with the high speed blender.

You can sweeten cashew cream with soaked dates or raw honey, or stevia if you prefer. Go ahead and soak your pitted dates, if you're using them, right along with the cashews, in enough water to just cover.

Vanilla, coconut oil, cashews, and honey. 

These four ingredients are the main players in my cashew cream. Feel free to mess around with the recipe though; you can't go wrong.

The addition of a dollop of raw coconut oil, with all its richness, mild but delicious flavor, and wonderful melting properties is really what makes this particular recipe fantastic. You don't need to use too much- a little is quite noticeable in the final texture. 

Finally, a dash of vanilla extract will give the cashew cream more depth of flavor. Try making your own with this recipe.

Directions for the Cashew Cream:
 

For small amounts of cashew cream, our little Nutri Bullet works perfectly. This is about 1 C cashews. Whatever device you blend in, be sure the liquid level is above the cashew level, for easiest blending.

Add a tablespoon or two each of sweetener and coconut oil, depending on how sweet you want it, and a teaspoon of vanilla extract, or half a vanilla bean.

Blend until it turns into this amazing goodness. I want some right now. Refrigerate after blending. The coconut oil will solidify the cream when it's cold, and then it will melt wonderfully when dolloped on something warm.

It melts deliciously on warm pie, cake, or baked french toast.

Also, try it on regular toast, instead of butter and all that. My son likes to just eat it with a spoon. Anything goes with this stuff.

Interested in upgrading your blender? While cashew cream can be made with any old blender, it really turns out more smooth and creamy with the power of a high speed blender. I don't go a day without using my Blendtec, often twice. Once you try a truly powerful blender, you will never go back! I'm posting the ad link below to my beloved Blendtec, as well as the other leading brand, Vitamix, for comparison. Please check it out if you're interested. Every purchase through my link helps provide us with a little bit of income.

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