Cashew milk is my favorite non dairy milk. It is both creamy and smooth, without an overpowering taste.
This summer, I wanted to make a rich and creamy non dairy ice cream; something I achieved by making my own easy DIY cashew cream. The ice cream was so good I ate the whole batch by myself. (Something I probably shouldn’t gloat about.)
While I do use coconut oil, and don’t mind eating most coconut products, I can’t say I always like my food tasting like coconut. Coconut milk is my least favorite non dairy milk and by extension so is coconut cream. I don’t care for the texture or the coconut taste. Sometimes, I just want my food to taste like it’s meant to without any weird after taste.
Coconut cream is the closest substitute to heavy cream if you need dairy free; and I just wasn’t happy with that option.
Since cashew milk is so creamy compared to other dairy free milks, I wanted to see if I could create a cashew cream to use in place of coconut cream and/or full fat coconut milk.
I decided to half the water amount used in my cashew milk recipe, and the result was perfect.
Easy DIY Cashew Cream
I recommend that you soak the cashews (preferably overnight) before using them. This recipe works better if you do. However, if you have a high-powered blender (I use a Vitamix), you could forgo that step. Be aware that you will get better results with soaking.
Also, you should use raw cashews and not the roasted ones. Certified organic cashews would be best, but aren’t necessary if your budget prohibits their cost.
Budget tip: Buying cashew pieces rather than whole cashews will save on the cost.
Begin by placing your raw cashews in a bowl, then add clean pure water to about an inch above them. Cover with a dish cloth and let soak a minimum of three hours, (preferably overnight) either in the fridge or on your counter, depending on how cool your kitchen stays.
When you’re ready to make the cream, strain the cashews and rinse.
You will need to use a ratio of one part raw cashews to two parts clean pure water. For example, one cup of cashews to two cups of water (or 1/2 cup of cashews to 1 cup of water).
Place the rinsed cashews into your blender container. Add the proper amount of water and blend on high until no trace of chunks remains. This may take a few minutes.
I usually use my cashew cream “as is” unless I use it as a creamer.