Ingredients
Check off ingredients as you go
For 1 large bowl
- 120g (1 cup) raw cashews (not roasted or salted)
- 100g (scant ½ cup) water
This plant-based cream makes an excellent substitute for dairy-based creams.
Bring 100g (scant ½ cup) of water to a boil in a small saucepan.
Place the cashews in a small bowl. When the water boils, turn off the heat and pour over the cashews. Let rest for about twenty minutes.
Transfer the cashews to a blender with 5 tablespoons of water. Pulse at first - the mixture will be very grainy but will gradually become smooth and creamy. Scrape down the sides several times so the blender can process everything evenly. Continue blending, adjusting the water amount until you reach your desired consistency, either thick and creamy or more liquid depending on how you plan to use it.
You can use this cashew cream to make many dishes, including cilantro and garlic naan bread, dairy-free Tzatziki, chicken Tikka Masala, or Indian mint chutney!
Variations
- This basic recipe can be adjusted to your needs - use less water for a thick cream texture and more for a liquid cream.
- To make it into an appetizer spread, you can add herbs or spices and keep a slightly thicker consistency.