Simple Vegan Cashew Cream
Whether you are vegan or simply looking to cut down on dairy, this simple vegan cashew cream is an essential staple you will keep on coming back to.
Equipment
bowl
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 150 g unsalted cashews
- 250 ml water see note 1
- 1/2 tsp salt
Optional:
- juice of 1 lemon - to taste
Instructions
- Place cashews in a bowl. Cover with boiling water. Set aside to soak for 20 minutes.
- Drain cashews. Place in a high-powered blender with the water (please read note 1 to vary consistency). Blend until smooth.
- Add salt and lemon juice to taste.
OPTIONAL ADD-ONS:
- nutritional yeast + 1 garlic clove (for cheesy flavour), sriracha or hot sauce + 1 garlic clove (for something spicier), maple syrup (for something sweeter as an alternative to whipped cream) etc...
Notes
Note 1:
This cashew cream has the thick consistency of double cream (US / heavy cream). You can vary the amount of water to make it more or less liquid as follows: - For single cream or half-and-half, increase the total amount of water to 300ml (US 1 1/4 cups) - For a scoopable cream or dip, decrease the total amount of water to 180ml (US 3/4 cup)
This cashew cream has the thick consistency of double cream (US / heavy cream). You can vary the amount of water to make it more or less liquid as follows: - For single cream or half-and-half, increase the total amount of water to 300ml (US 1 1/4 cups) - For a scoopable cream or dip, decrease the total amount of water to 180ml (US 3/4 cup)
Nutrition
Serving: 1gCalories: 138kcalCarbohydrates: 8gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 202mgPotassium: 165mgFiber: 1gSugar: 1gVitamin C: 0.1mgCalcium: 11mgIron: 2mg