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Cashew Cream

Ingredients

  • BASE

  • 1 cup raw, unsalted cashews

  • 2 1/2 cups water, divided

  • 1/8 teaspoon kosher salt

  • SWEET

  • 1 dried Medjool date, pitted

  • CHEESY

  • 1 tablespoon nutritional yeast

  • 1 teaspoon freshly squeezed lemon juice

Method

  • **Soak the cashews: **Place the cashews (and date, if using) in a medium bowl and add 2 cups of the water. Set aside uncovered at room temperature for 10 to 12 hours. The cashews are ready when they break apart when pressed between two fingers.
  • **Drain and add fresh water: **Drain the soaking water from the cashews. Add the drained cashews (and date, nutritional yeast, or lemon, if using), remaining 1/2 cup water, and salt to a blender.
  • **Blend into cream: **Blend on high speed until completely smooth, about 3 minutes. Stop scrape down the sides of the blender and process again for 1 minute.
  • **Store or use: **Use immediately or transfer to an airtight container and refrigerate for up to 1 week.

Notes

Nutrition Data

{
  "serving": "1 serving"
}
{
  "nutritionEntries": []
}
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  "emoji": "🥛",
  "status": "🤔Try Soon",
  "name": "Cashew Cream",
  "dataFilePath": "./data/eats/cashew-cream.json",
  "slug": "cashew-cream",
  "summary": "",
  "source": "",
  "sourceUrl": "obsidian:///Users/zachshilton/code/eats-plants/source-files/eats/cashew-cream.md",
  "ingredients": [
    "BASE\n",
    "1 cup raw, unsalted cashews\n",
    "2 1/2 cups water, divided\n",
    "1/8 teaspoon kosher salt\n",
    "SWEET\n",
    "1 dried Medjool date, pitted\n",
    "CHEESY\n",
    "1 tablespoon nutritional yeast\n",
    "1 teaspoon freshly squeezed lemon juice\n"
  ],
  "method": "*   \\*\\*Soak the cashews: \\*\\*Place the cashews (and date, if  using) in a medium bowl and add 2 cups of the water. Set aside uncovered at room temperature for 10 to 12 hours. The cashews are ready when they break apart when pressed between two fingers.\n*   \\*\\*Drain and add fresh water: \\*\\*Drain the soaking water from the cashews. Add the drained cashews (and date, nutritional yeast, or lemon, if using), remaining 1/2 cup water, and salt to a blender.\n*   \\*\\*Blend into cream: \\*\\*Blend on high speed until completely smooth, about 3 minutes. Stop scrape down the sides of the blender and process again for 1 minute.\n*   \\*\\*Store or use: \\*\\*Use immediately or transfer to an airtight container and refrigerate for up to 1 week.\n",
  "notes": "*   Haven’t tried yet, but would like to! Might be nice as a creamy addition to soup.\n*   URL: <https://www.thekitchn.com/how-to-make-the-ultimate-vegan-cashew-cream-242648>\n",
  "nutritionData": {
    "serving": {
      "value": 1,
      "unit": "serving"
    },
    "components": {},
    "_dev": {
      "nutritionEntries": []
    }
  },
  "yieldData": null,
  "measurementData": null,
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  "usedIn": []
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