Basic Cashew Cream

Cashew cream is a versatile and creamy alternative to soy yogurt, perfect for use in dipping sauces or any recipe that calls for a rich and creamy texture. This delightful cashew cream offers gluten-free and soy-free potential, making it suitable for various dietary preferences. With a few adjustments, you can achieve your desired thickness and tanginess in this delightful dairy-free cream.

YIELD: This recipe yields approximately 1 1/3 cups (320 g) of delicious homemade cashew cream.

INGREDIENTS:

• 1 cup (140 g) raw cashews, soaked overnight (see Recipe Note)
• 1 cup (235 ml) water
• 1 tablespoon (15 ml) fresh lemon juice
• Pinch coarse kosher salt, to taste

INSTRUCTIONS:

1. Soak the Cashews: Place the raw cashews in a medium bowl or a 4-cup (940 ml) glass measuring cup.
2. Cover the cashews with 2 cups (470 ml) of water.
3. Seal the container with plastic wrap or a lid.
4. Let the cashews soak at room temperature overnight, approximately 8 hours, to soften them.
5. After soaking, drain the cashews, discard the soaking water, and give them a quick rinse.
6. Prepare the Cashew Cream: In a blender, combine the soaked cashews, 1 cup of water, fresh lemon juice, and a pinch of coarse kosher salt.
7. Blend the ingredients until you achieve a smooth and creamy consistency.
8. Stop the blender occasionally to scrape down the sides to ensure even blending.
9. Adjusting Thickness and Tanginess: For a slightly thicker cashew cream, reduce the amount of water to 3/4 cup (180 ml).
10. If you prefer a milder tang, use 2 teaspoons (10 ml) of fresh lemon juice instead of 1 tablespoon.
11. Let it Ferment: Transfer the blended cashew cream to a jar or an airtight container.
12. Cover the container tightly with plastic wrap or a lid.
13. Allow the cream to stand at room temperature for approximately 6 hours or until it develops a slightly tangy aroma.
14. This fermentation process enhances the flavor of the cream.
15. Refrigerate and Store: After the fermentation process, store the cashew cream in an airtight container in the refrigerator for at least 2 days.
16. The longer the cream sits in the refrigerator, the tangier and thicker it will become.
17. Properly stored, the cashew cream will last for up to 2 weeks in the refrigerator.

USES:

The Basic Cashew Cream can be used in various ways, thanks to its creamy texture and dairy-free properties. Here are some delightful uses for this versatile cashew cream:

• Dipping Sauce: Use the cashew cream as a delectable dipping sauce for fresh vegetables, crackers, or breadsticks. Its smooth and rich texture complements the crunchy textures of raw veggies perfectly.
• Salad Dressing: Transform your salads into a creamy delight by drizzling the cashew cream over leafy greens or mixing it with your favorite salad ingredients. It adds a tangy and luscious touch to your greens.
• Pasta Sauce: Create a creamy and dairy-free pasta sauce by incorporating the cashew cream into your favorite pasta dishes. Toss it with cooked pasta, roasted vegetables, or use it as a base for a vegan Alfredo sauce.
• Sandwich Spread: Spread the cashew cream on sandwiches and wraps instead of traditional spreads like mayonnaise or cream cheese. It adds a wonderful creaminess to your sandwiches while keeping them dairy-free.
• Dessert Topping: Sweeten the cashew cream with a little maple syrup or agave nectar, and use it as a topping for desserts like pancakes, waffles, fruit bowls, or even vegan ice cream. It adds a delightful richness to your sweet treats.
• Vegan Cheese Alternative: Use the cashew cream as a base to make various vegan cheese alternatives. By adding nutritional yeast, garlic, and other seasonings, you can create a spreadable cheese or a cheese sauce for pizza or nachos.
• Creamy Soups: Enhance the creaminess and richness of your soups by stirring in the cashew cream just before serving. It works well in creamy tomato soups, butternut squash soups, or any other soup recipe that benefits from a creamy touch.
• Smoothies and Shakes: Boost the creaminess and protein content of your smoothies and shakes by adding a dollop of cashew cream. It adds a velvety texture and nutty flavor that complements various smoothie ingredients.
• Vegan Mashed Potatoes: Use the cashew cream as a dairy-free alternative to milk or butter when making mashed potatoes. It results in a creamy and flavorful side dish that everyone will love.
• Rich Vegan Sauces: Incorporate the cashew cream into various savory sauces, such as stroganoff sauce, mushroom sauce, or curry dishes. It adds a luxurious creaminess and depth of flavor to your culinary creations.

Enjoy your gluten-free and soy-free Basic Cashew Cream as a delightful substitute in various recipes, adding a creamy and rich touch without any dairy!