Gena Hamshawof the blogChoosing Raweats a mostly raw, vegan diet without losing time, money, or her sanity. Let her show you how to make "rabbit food" taste delicious and satisfying every other Thursday on Food52.
Today: Time, water, and magic can take cashews from a party snack to a cream that enhances almost any dish, sweet or savory. Gena discusses its many iterations, including a heartyCarrot Ginger Bisque.
I used to think that cashews had one purpose: they were party snacks. They were to be found, salted and roasted, in little glass dishes at bars and happy hours and holiday gatherings. If not, they could be tossed into some trail mix, but that was about it.
Upon taking the vegan plunge, I realized that cashews are, in fact, a magical ingredient. One of the more obvious challenges of vegan cooking is to find ways to replace the saturated fats that give so much texture and appeal to cream and butter based sauces -- and cashew cream will do just that.
Cashew cream is the result of soaking cashews and blending them up with water. Depending on how much water you add, it can be quite thick — like the texture of ricotta — or thin enough to resemble heavy cream. It demands very little effort — all you need is a food processor or a high speed blender — and it’s incredibly versatile. Add a little maple syrup or demerara sugar, and it becomes a sweet dessert cream. Add some miso or salt and a touch of lemon, and the cream (or crème, if you want to be fancy) turns savory. Add some cocoa powder and vanilla, and you can even create a vegan ganache.
The key to making good cashew cream is to soak the cashews thoroughly beforehand; this will make for easy blending. It’s also essential to use raw cashews, as roasted ones won’t boast the same neutral flavor or blend up as well. Your cream will last at least four days in the fridge, and can be frozen as well. Curious about what to do with cashew cream, other than simply eating it with a spoon? Here are a few of my favorite applications:
1. Add it to soup. As you’ll see in the recipe below, cashew cream adds thickness and richness to any soup you’d normally enhance with milk or cream.
2. Enhance your desserts. Top your favorite tart or pie with a thick, sweet variation, or add cashew cream to a dessert filling. The perfect way to do both? My vegan pumpkin pie.
3. Prove that creamy vegan pasta is possible.Mix in a tablespoon of lemon juice, some sea salt, and a little Dijon mustard with your cashew cream. Serve it with cooked noodles for a vegan alternative to alfredo sauce!
4. Dress up your vegetables. Use cashew cream in any vegetable recipe that uses heavy cream: Brussels sprouts braised in cream sauce, creamed corn, creamed spinach, hot artichoke dip. Be sure to salt it well, and don’t make it too thick!
In the following recipe, heavenly cashew cream meets a rich, fragrant carrot ginger bisque. The cashew cream serves as both an essential ingredient and a creamy garnish, stirred in just before serving. The soup is quite nice on its own, but the cashew cream elevates it to new places.
Carrot Ginger Bisque with Cashew Cream
Serves4 to 6
1 tablespoon olive oil
3/4 cups onion, diced
1/2 cup celery, diced
2 inch piece of ginger, peeled and chopped
4 cups vegetable stock
1 medium small russet potato, quartered
1 1/4 pound carrots, chopped
sea salt to taste
1 1/2 teaspoon mild curry powder
2/3 cups cashew cream, divided
See the full recipe (and save and print it) here.
Classic Cashew Cream
Makes2 1/2 to 3 cups (recipe can easily be halved)
2 cups raw cashews
1 cup cold water, plus more as needed
1/2 - 3/4 teaspoon sea salt (optional)
1-2 tablespoon lemon juice (optional)
2 tablespoons evaporated cane juice, demerara sugar, or maple syrup (optional)
See the full recipe (and save and print it) here.
Warm up with more hearty vegan dishes:
Photos by James Ransom
FAQs
Storage: Store cashew cream in an airtight container in the refrigerator for up to 1 week.
Is cashew cream healthier than dairy cream? ›
Compare this to the nutrition information for our Cashew Cream recipe, and you'll see that cashew cream has fewer calories, total fat, saturated fat and sodium. Going by these numbers, cashew cream is healthier than heavy cream.
Can I freeze homemade cashew cream? ›
Yes, you can freeze cashew cream! Pour it into a freezer-safe container and store for 4 to 6 months. Defrost in the fridge until thawed (smaller containers defrost quicker). The texture gets a little chunky but the taste is still great.
What does cashew cream replace? ›
This simple cashew cream is my favorite substitute for heavy cream in both sweet and savory recipes. For non-dairy whipped cream, I generally use full-fat coconut cream, but for every other time I need heavy cream in a recipe that I want to make dairy free, I use this cashew cream.
Do cashews go bad after opening? ›
Shelf Life of Roasted Cashews
Most pre-packaged cashews will have a best-by date, which will tell you how long you can leave the package unopened in your pantry. This is typically 6 months to a year. Once the package has been opened, roasted cashews will last about 2 weeks in the pantry or a month in the fridge.
What to eat with cashew cream? ›
Cashew cream can easily be used to amp up other puréed vegetable soups too—try it with cauliflower, mushrooms, sweet potatoes, or butternut squash. Carrots and chickpeas rise to stardom with the help of a bright, herb-spiked cashew cream and added crunch from toasty almonds.
Is cashew cream high in cholesterol? ›
Cholesterol-Free. Rich in magnesium. Each tablespoon contains 1 gram of protein! Cashews are also high in copper, fiber, and healthy monounsaturated fats.
Does cashew milk spike blood sugar? ›
Drinking cashew milk may help with blood sugar control — especially in people with diabetes. Cashews contain compounds that may promote proper blood sugar control in your body. One study found that a compound in cashews called anacardic acid stimulated the uptake of circulating blood sugar in rat muscle cells ( 19 ).
Does cashew milk raise cholesterol? ›
Cashew milk is rich in monounsaturated fatty acids, which have been shown to help lower LDL cholesterol levels and blood pressure. Additionally, cashews are a good source of antioxidants and magnesium, both essential for maintaining a healthy heart.
Why is my cashew cream grainy? ›
Grainy texture
This could be a sign of a few mistakes. Not enough soaking, not enough liquid in the cream, ingredients are too cold or you need a new blender soon. But before it gets to the latter, breathe. In most cases, you can solve this by running a blender a few seconds longer.
Blanched Almonds: Almonds with the skins removed will work very similar to cashews so if you're allergic to cashews, this is a good alternative. Full Fat Canned Coconut Cream: By far the most popular cream alternative. I like to put the can in the fridge overnight and use the creamy white part and drain the water.
Can I use coconut milk instead of cashew cream? ›
Canned coconut milk is a lot thinner than cashew cream but it is a great alternative to cashew cream. If you're making a recipe that calls for a creamy sauce, try using canned coconut milk or coconut cream. Coconut milk is great in curries, soups, stews, and pasta sauces.
Does cashew cream need to be refrigerated? ›
Store cashew cream in the refrigerator for 5-6 days. You can also freeze cashew cream, simply re-blend or whisk well once it thaws.
Why isn t my cashew cream smooth? ›
So two tricks one is well, I guess three one is getting a high-powered blender. The second is moving very slowly on your dial to be able to go from slow to higher. And then also go a little bit longer than you'd think so to get a really smooth cashew cream.
Is it cheaper to make or buy cashew butter? ›
Is it cheaper to make your own cashew butter? It absolutely can be cheaper to make your own. I like to get my organic cashews at Trader Joe's, and that runs about $8 for the bag. I get double the amount of nut butter than I would in a store bought jar, which normally runs $7-9 for non-organic, and $12-15 for organic.
How quickly does cashew milk go bad? ›
A 2021 study found that cashew milk can last for two months or longer if unopened, according to Food Science and Technology. But, as you would expect, its shelf life decreases once the packaging has been opened. After that, you have about a week or so to consume it without the risk of food poisoning.
How long does cashew paste last in fridge? ›
Cashew cream or cashew paste stores well in your refrigerator. Store it in an airtight container, and it is good for 1-2 weeks. For longer shelf life, store the paste in the freezer. It stays good for 4-6 months.
Does cashew butter go bad in the fridge? ›
Shelf Life and Storage Tips
Unopened cashew butter can last for 6 to 12 months when kept in a cool, dry place, such as a pantry. Once opened, its longevity depends on storage conditions. If refrigerated, cashew butter can maintain its quality for 3 to 5 months.
How long does cashew milk yogurt last in the fridge? ›
Storage: Refrigerate Homemade Cashew Yogurt in an airtight container for up to 2 weeks. If you are using this batch as a starter to make more yogurt, do this within one week of making it. For a thicker yogurt, use less distilled water (about 1 cup total).
