All Purpose Cashew Cream – Raw! Dairy-free!

Prep Time
8 hours
Cook Time
No cooking involved
3 servings

Cashew cream is one of those face-saver dish/ingredient that makes vegan or dairy-free cooking easy and doable.

It easily replaces the dairy cream, that is called for in many recipes that we are so used to using.

Mildly flavoured, almost neutral in taste and easy to make and store.

What’s more? It can be used for sweet dishes and savoury dishes. It is extremely versatile.

  • Raw cashew nuts:1 cup
  • Water:½ to ¾ cup
  • Rock salt: ¼ tsp
  • Soak cashew nuts in enough water for 8 hours.
  • Wash and drain the soaked cashews.
  • Place the cashews and salt in a blender and blend, adding water little by little.
  • Stop to scrape down the sides of the blender jar.
  • Blend until you have a smooth creamy texture.
  • Store in airtight jar for upto 3 days in a refrigerator.

Well cure tip:

  • Add salt, lime juice, garlic, chilli or pepper for a savoury cream.
  • Add sweetener and flavorings like vanilla/ cinnamon/cardamom for a sweet cream.

Eating guide:

  • Food group: Nuts

  • Nuts & nut milks are great additions post meals at night time. Easy to combine with other food groups (except fruits), cashew milk can also be used to make yummy vegetable curries.

  • Remember to use only one variety of nut at one time, don’t mix nuts.

  • Use the cream on soups, for pasta, topping on malai based Indian or mughlai dishes, kheers, sweet porridges.

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