Whether you are vegan or simply looking to cut down on dairy, this simple vegan cashew cream recipe is an essential staple you will keep on coming back to.What can I use this cashew cream for?
This cream is super versatile and can be used in a variety of ways such as:
- As a creamy addition to soups, sauces, gravy, pasta, grains, smoothies, and dressings.
- As a cooling dip for buffalo cauliflower wings, falafels, or raw vegetables.
- As a topping for desserts to dairy-free cheesecakes, pancakes, waffles, roasted fruits, or fruit salads.
- As a non-dairy creamer in coffee or tea.
Can I vary the consistency?
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).
Can I vary the flavour of this cashew cream?
Yes, you can vary the flavours and, in fact, the possibilities are endless.
- Sweet Cashew Cream: Add a touch of sweetness by blending in maple syrup, agave nectar, honey, or a few pitted dates. Take it a step further with some vanilla extract, cinnamon, ginger, cocoa powder, espresso powder, matcha powder, or blended fresh fruits like strawberries or mangoes.
- Savoury Cashew Cream: Add garlic, onion powder, cumin, coriander nutritional yeast, lemon or lime juice, or Dijon mustard.
- Spicy Cashew Cream: Add smoked paprika, chilli powder, sriracha, hot sauce, chipotle, or cayenne pepper before using as a dip or dressing.
- Herb-infused Cashew Cream: Blend fresh herbs like basil, coriander, parsley, dill, or mint before adding to pasta, salads, or using as a dip.