Store in the fridge for a week or so or freeze 3 to 6 months.In our basic recipe, we add salt and fresh lemon juice. Season the cashew cream with whatever you’d like.Blend on high until the nuts and water turn into a very smooth cream.If you wanted a thinner consistency similar to milk, simply add more water until you are happy. We use a 2:1 ratio of nuts to water, but this can change based on how thin you’d like your cream. Add raw cashews (or cashew pieces) to a blender with water.Optional step: Soak the cashews (this is only necessary if you do not have a high powered blender).So, here are the basic steps for cashew cream We added instructions in the recipe below. With our blender, the cashews quickly turn into a smooth sauce - you can see this in action by watching our vegan queso video (which uses cashew cream as the base)! My guess is that your blender will do the same, but know that if you are concerned, you can always soak the cashews first. To break down the shell of the nuts for easier digestion.To soften the nuts, making them easier to blend into a smooth and creamy sauce.Soaking cashews before blending is suggested for two main reasons: Since we have a high-powered blender (most blenders are these days), soaking the cashews isn’t necessary. That doesn’t mean that soaking the nuts is a bad idea. We do not soak our cashews before blending. If you’ve blended cashews before, you might have been asked to soak them in water first. Play around with different spices and flavors.Use a high-powered blender (or soak the cashews first - more about this below).Check the bulk aisle to see if your local store sells broken cashew nuts for a discounted price.More cashew recipes! How to make cashew butter and vegan queso (made with cashews) Tips for making cashew cream You can even use it as a base for creamy sauces and dips like vegan queso, Alfredo sauce or macaroni and cheese! Jump to the Cashew Cream Recipe or read on to see our tips for making it. We love it as an alternative for sour cream, ricotta cheese, heavy cream, milk and yogurt. Cashew cream is easy to make, vegan and a perfect multipurpose dairy-free alternative with the texture of dairy.
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