Cashew Cream
Submitted by kitchenwitch
Silky 3-ingredient vegan cashew cream made with raw cashews, water, and maple syrup. Blends up in 5 minutes as a dairy-free substitute for cream, sauces, or dessert toppings.
YIELD
2 servingsPREP
5 minCOOK
20 minREADY
5 minThree ingredients. Five minutes. Zero dairy. This cashew cream is one of those plant-based staples that earns its spot in your weekly rotation the first time you make it.
Raw cashews blended with water and a touch of maple syrup transform into a silky, pourable cream that works everywhere: over oatmeal, in soups, drizzled on pie, stirred into pasta sauce.
It’s the vegan secret weapon that even non-vegans end up reaching for.
Kitchen Tips
- Soak the cashews in hot water for 30 minutes before blending if your blender isn’t super powerful. It’ll get smoother, faster.
- Blend for the full 3 minutes. Patience here is the difference between gritty and velvety.
- Thin it with more water for a pourable cream. Keep it thick for a sour cream or frosting substitute.
- Swap maple syrup for brown rice syrup if you prefer a less sweet, more neutral flavor.
Ingredients
Directions
Brown rice syrup can be substituted for maple syrup.
Combine all ingredients in blender on high for 3 minutes, until you have a smooth cream.
Add more water if cream is too thick.
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