Best 2 Cashew Creamregular And Thick Recipes

Indulge in the creamy delight of cashew cream, a versatile culinary creation that elevates both sweet and savory dishes with its rich, nutty flavor and velvety texture. Whether you prefer a smooth, luxurious consistency or a thicker, spreadable version, this versatile ingredient has you covered. This article presents two delectable recipes for cashew cream – a classic regular cashew cream and a thick, luscious variation. Embrace the creamy goodness and explore the endless culinary possibilities that await you.

Here are our top 2 tried and tested recipes!

CASHEW CREAM

Cashew Cream image

This creamy and delicious cashew cream is great with absolutely everything! It's the perfect substitute for dairy cream and can be used in a variety of dishes.

Provided by Alison Andrews

Categories Gluten-Free How To Sides

Time 5m

Number Of Ingredients 4

Ingredients

1 cup Raw Cashews ((150g))
1 Tbsp Lemon Juice (Optional)
1/2 cup Water ((120ml))
1/2 tsp Salt (Optional)

Steps:

Add the cashews, lemon juice (if using) water and salt (if using) to the blender jug and blend until smooth.
The basic cream recipe is really just the cashews and water. If you want a thinner cream then use up to a 1/4 cup more water. The lemon juice and salt add a tang and a little savory flavor, though it's mild. It makes this stand out more as a standalone recipe ready to use as is. If you are really wanting just the blank slate recipe to use in another recipe or to closely match unflavored dairy cream, then start with just the cashews and water only.

Nutrition Facts : ServingSize 1 Serve (1/4 cup), Calories 208 kcal, Sugar 2.3 g, Sodium 299 mg, Fat 16.4 g, SaturatedFat 2.9 g, Carbohydrate 11.7 g, Fiber 1.2 g, Protein 6.8 g

BASIC THICK CASHEW CREAM

Basic Thick Cashew Cream image

This is a delicous cashew cream that can be used to replace sweetened condensed milk, or used as a luciously thick dessert topping. You'll find ways to use it... It comes from a cookbook called Vegan Chocolate by Fran Costigan. She's a dessert genius and I highly recommend her book!

Provided by Wish I Could Cook

Categories Dessert

Time 4h6m

Yield 1 3/4 cups

Number Of Ingredients 5

Ingredients

1 cup whole raw cashews (5 ounces/142 grams, rinsed and soaked 3-4 hours or overnight. Or use boiling water and they'll be re)
2/3 cup water (I actually use about half because I like the cream to be thick, 160 ml)
1/4 cup maple syrup (60 ml)
1 teaspoon vanilla extract
1/4 teaspoon guar gum (can substitute xanthan gum or omit)

Steps:

Drain the cashews and put them in a blender. Add the water and maple syrup and vanilla. Blend until the cream is perfectly smooth.
Add the guar gum and blend for another minute and a half.

Tips:

Choose the Right Cashews: Opt for raw, unsalted cashews. Roasted or salted cashews may overpower the delicate flavor of the cream.
Soak the Cashews: Soaking the cashews beforehand softens them, making them easier to blend and resulting in a smoother cream.
Adjust the Liquid Ratio: The amount of water or milk used affects the consistency of the cream. For a thicker cream, use less liquid. For a thinner cream, use more liquid.
Use a High-Powered Blender: A high-powered blender is essential for achieving a smooth and creamy texture. If using a regular blender, blend the cashews in batches.
Flavor Variations: Experiment with different flavorings to create variations of the cream. Add herbs, spices, citrus zest, or other seasonings to your preference.

Conclusion:

Cashew cream is a versatile and delicious ingredient that can be used in various dishes. Whether you're looking for a dairy-free alternative, a creamy sauce, or a thickener for soups and stews, cashew cream is a great option. With its rich flavor and creamy texture, it's sure to become a staple in your kitchen. So, next time you're looking for a creamy and flavorful ingredient, give cashew cream a try!