• Skip to primary navigation
  • Skip to main content
  • Skip to footer

Cook for Good

Save money. Eat well. Make a difference.

  • Home
  • Blog
  • Save Money
    • Cook with the Seasons
    • Shop Smart
    • Cut Food Waste
      • Aquafaba
      • How to Make Organic Apple Cider Vinegar
      • How to Make Stoup, a Free Lunch!
      • Climate Change and Food Waste
    • Take a SNAP Challenge
  • Recipes
    • Free Organic Vegan Recipes
    • Supporters’ Recipe Library
  • Feel Great
    • Learn to Cook
    • Get Healthy
    • Organize Your Kitchen
      • Use Handy Appliances
    • Divest Your Plate
  • Cook with LOVE
    • Local
    • Organic
    • Vegetables and Plants
    • Engaged
  • Join
  • Login/out
You are here: Home / Recipe / Cashew Cream

Cashew Cream

August 16, 2017 by linda watson Leave a Comment

Cashew Cream

Homemade organic Cashew Cream is a healthy, real-food way to jazz up endless recipes. It’s slightly sweet and nutty, with enough healthy fat to provide a satisfying mouthfeel. Use it in place of un-whipped whipping cream, yogurt, mayonnaise, and just as its own marvelous self as a garnish or in sauces and soups. The nutritional and cost comparison below the recipe shows that this is a healthy idea, but the proof is in the taste.

Recipe for Organic Cashew Cream

Active time: 3 minutes. Total time: 10 minutes or more. Makes 1 cup. Cost: $2.33 per cup. Gluten free, dairy free, and vegan.

  • 1 cup organic raw cashews
  • 3/4 cup plus 2 tablespoons water
  1.  Soak cashews one of three ways:
    • Super quick: Put cashews and water in a microwave-safe container, heat on high for 2 minutes, and let rest for 5 minutes.
    • Quick: Put cashews and water into a high-speed blender or a food processor fitted with a steel blade. Process for about 30 seconds. Let rest while cashews soften, about one hour.
    • Plan ahead: Let cashews soak in water for several hours or overnight.
  2. Process cashews in a high-speed blender or a food processor fitted with a steel blade for about a minute on high until smooth, scraping down the sides if needed.
  3. Ready to serve immediately. Refrigerate within four hours. Keeps refrigerated for five days or frozen for a year.

cashew cream swirled into split pea soup

Notes

  • Organic cashew cream costs slightly less than organic heavy whipping cream, but is much healthier.
  • The photos in this recipe show cashew cream made with a food processor. If you use a high-speed blender, the results will be even smoother.

Nutritional Information

organic
cashew cream
organic heavy
whipping cream
calories 600 821
fat (grams) 48 88
saturated fat (grams) 8 55
cholesterol (mg) 0 326
protein (grams) 20 5
fiber (grams) 4 0
cost $2.33 $2.45

Filed Under: Recipe, Sauce Tagged With: cashew cream, gluten-free, vegan

Reader Interactions

Click here to cancel reply.

Please Login to post a comment

Before Footer

Stoup or stew-soup in a bowl full of vegetables, beans, and other food scraps saved to make a free lunch.
healthy fruit salad in a glass dish shaped like an apple

Footer

Blog

Now more than ever, it’s time to develop and share food skills that help us create a healthy, delicious world.

Recipes

  • Newest
  • Extra Thrifty
  • Entrees
  • Desserts
Make a Difference

  • Local
  • Organic
  • Vegetables
  • Engaged
  • Home
  • Blog
  • Recipes
  • About
  • Privacy Policy
  • Site Map
  • Members’ Welcome
  • Contact
Copyright © 2010 - 2017 Cook for Good. All rights reserved.