Video: How to Make Cashew Cream

by | Updated: December 3rd, 2016

Can’t resist cream, but dairy doesn’t do your body good? Try making a smooth, velvety, vegan substitute with two wholesome ingredients: raw cashews and water! Watch this video from Maura Knowles, founder of Mac “˜n Mo’s Morselicious Treats, for a helpful how-to plus some fun ways to enjoy this versatile recipe staple.

How to Make Cashew Cream

Makes about 3 cups

What You’ll Need:

What to Do:  

1. In a glass jar or bowl, cover cashews with water and let soak for 2 hours or overnight.

2. Drain cashews and rinse with cool water.

3. Add cashews to a high-speed blender along with about a cup of water; process until smooth.

Helpful Hints:  

Cashew cream stays fresh in your refrigerator for up to a week.

For thicker cream, use less water. If you want a more liquid-y cream, add additional water.

To sweeten, add a teaspoon of vanilla and dash of stevia.

To flavor, add almond extract or coconut extract.

To spice, add wasabi power or pepper.

To make cashew cheese, add ¼ cup nutritional yeast flakes and pepper to taste.