Ingredients
Check off ingredients as you go
Makes 1 large bowl
- 120 g (1 cup) raw cashews (not roasted or salted)
- 100 ml (⅓ cup + 1 Tbsp) water
This cashew cream makes an excellent substitute for dairy-based creams.
Bring 100 ml of water to a boil in a small saucepan.
Put the cashews in a small bowl. When the water boils, turn off the heat and pour it over the nuts. Let them soak for about 20 minutes.
Put the cashews in a blender with 5 Tbsp of the water. Pulse to start: the mixture will be very grainy at first, then little by little it will turn into a smooth cream. Scrape down the sides several times so the blender can blend everything evenly. Keep going, adjusting the amount of water until you get the consistency you want, either thick and creamy or more pourable, depending on how you plan to use it.
You can use this cashew cream in all kinds of dishes, including garlic and cilantro naan bread, a dairy-free tzatziki, chicken tikka masala or Indian mint chutney!
Variations
- This basic recipe is meant to be adjusted to your needs: less water if you want a thick, crème fraîche texture, and more for a pourable cream.
- To turn it into a spread for drinks before dinner, you can of course add herbs or spices and keep the consistency on the thicker side.