This simple cashew cream is my favorite substitute for heavy cream in both sweet and savory recipes. For non-dairy whipped cream, I generally use full-fat coconut cream, but for every other time I need heavy cream in a recipe that I want to make dairy free, I use this cashew cream. Cashew cream and cashew milk add a richness and silkiness to dishes without adding a strong flavor, which makes them great for all sorts of recipes — baked goods, mashed potatoes, mashed parsnips, soups and sauces.
Cashew Cream
Thick and creamy with a mild, slightly sweet flavor, cashew cream is the perfect heavy cream substitute for cooking and baking.
Ingredients
- 12 ounces cashews, raw, unsalted
- 8 ounces warm water
Instructions
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Place the cashews and the warm water in your blender or food processor, and blend until smooth and creamy with no lumps at all.
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Store in an airtight container in the refrigerator.