Best Cashew Cream Recipes

ROASTED CARROT AND FENNEL SOUP WITH MISO-GLAZED MUSHROOMS AND CASHEW CREAM

Steps:

• Place cashews in a small bowl and pour in water to cover. Let soak at room temperature at least 2 hours and up to 4 hours.
• Preheat oven to 400°. Toss carrots and fennel on a rimmed baking sheet with 2 Tbsp. oil and 1 tsp. salt. Season with pepper. Roast, rotating pan halfway through, until vegetables are just starting to brown around the edges, about 20 minutes.
• Heat 1 Tbsp. oil in a large Dutch oven or other heavy pot over medium-high. Add onion, ginger, and ¼ tsp. salt and cook, stirring occasionally, until onion is softened slightly and translucent, about 5 minutes. Mix in roasted carrots and fennel, then add mirin, scraping up any browned bits. Pour in broth and bring to a boil. Reduce heat, cover, and simmer until vegetables are softened, 30-40 minutes.
• Meanwhile, whisk 2 tsp. miso and 1 Tbsp. warm water in a small bowl to combine. Heat remaining 1 Tbsp. oil in a medium skillet over high. Cook mushrooms, tossing occasionally, until golden brown, about 6 minutes. Remove from heat, add miso mixture, and stir to coat. Set aside.
• Drain cashews and transfer to a blender. Pour in enough water to cover (½-¾ cup) and blend on high speed until smooth and light. (about 2 minutes if you're using a high-speed blender). It should be the consistency of just-whipped cream. Thin with more water if needed.
• Remove pot with carrot mixture from heat and stir in remaining 1 Tbsp. miso. Purée soup with an immersion blender until smooth (or, use a regular blender, working in batches if needed). Thin with more broth or water, if needed. Stir in vinegar; taste and season with more salt and pepper if needed. Stir in ¼ cup cashew cream.
• Ladle soup into bowls and top with reserved mushrooms, a dollop of cashew cream, and reserved fennel fronds.

WHITE ASPARAGUS WITH CASHEW CREAM SAUCE

Steps:

• Heat oven to 400 degrees. Trim the dry ends off the asparagus. If necessary, peel the fibrous exterior of the bottom half of each spear. Cut the top 3 1/2 inches of each stalk and set aside. Using a sharp knife, very finely julienne two or three of the stalk bottoms (reserve the rest for another use) and place in a small bowl. Add the chives, olive oil and salt and pepper to taste and set aside.
• On a sheet of heavy-duty or a double layer of aluminum foil, place the asparagus tips standing up and crimp the foil around them at the bottom so that they remain standing. Add the butter on top of the spears, and continue to crimp the foil closely around the spears, sealing it closed at the top. Place in the oven and roast until barely tender, about 20 minutes. Meanwhile, make the cashew cream.
• In a food processor, pulse the cashews into a fine powder; be careful not to over-process and turn into a paste. Place 2/3 of the ground cashews into a small saucepan; set aside the remainder for garnish. Add the milk to the pan, with 1/3 cup water. Bring to a boil and immediately turn off heat. Mix well; set aside.
• When the asparagus is ready, open the packet and baste it with the juices from the bottom of the foil. On each of 4 small plates, arrange a spoonful of cashew cream and top with two asparagus tips. Place the asparagus julienne on the side and garnish with crushed cashews.

VEGAN CASHEW CREAM CHEESE

Steps:

• Place cashews in a bowl. Add hot water to cover; soak for 5 to 10 minutes. Drain and transfer to a blender.
• Add 1/2 cup water, lemon juice, vinegar, and salt; blend until creamy, stopping to scrape down the sides every now and then. Stir in chives.
• Serve right away or let chill in the refrigerator before serving.

CASHEW SOUR CREAM

Steps:

• Place cashews in a bowl and cover with a few inches of water. Let soak until soft, 8 hours to overnight.
• Drain and rinse cashews; transfer to a high-powered blender. Add 4 tablespoons water, lemon juice, vinegar, and salt. Blend until cashews are finely ground. Scrape down the sides of the blender and add remaining water; blend until very smooth.
• Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.

CASHEW CRUSTED KEY LIME PIE WITH A WHIPPED CREAM FRUIT COULIS

Steps:

• Preheat the oven to 325 degrees F.
• Grease a 9-inch pie pan and set aside. In a small bowl, mix together the cashews, graham cracker crumbs, 1/2 cup sugar, and the melted butter (you may choose to process the cashews and graham crackers in a food processor to finely grind them). Press crumb mixture into the bottom and sides or pie pan.
• In a medium mixing bowl, combine the sweetened condensed milk and egg yolks until smooth, mixing either by hand or with an electric mixer. Slowly add the Key lime juice and mix to incorporate. Pour into the unbaked crust and bake for 50 minutes or until center is set. Cool pie to room temperature; then refrigerate for several hours.
• When pie is cool, make the whipped topping. In the bowl of an electric mixer, whip the heavy cream, orange zest, and remaining 2 ounces of sugar until it has reached the consistency of whipped cream. Spread whipped topping evenly over the cooled pie. The pie can be served immediately or allowed to set before serving.

VEGAN BROCCOLI SOUP WITH CASHEW CREAM

Steps:

• Place the cashews in a blender along with a pinch sea salt. Pour the boiling water on top. Cover and let sit to allow the cashews to soften while you make the soup.
• Combine the broccoli, fennel, celery, 2 tablespoons oil, 1 teaspoon sea salt and 3 cups water in a pot and cover loosely with a lid, leaving a small opening so steam can escape (this helps the soup keep its bright-green color). Bring to a boil over high, then steam vegetables over medium until they are tender, 8 to 10 minutes. Remove from the heat.
• Purée the cashews and water until completely smooth and frothy (the cashew cream should be the consistency of very loose whipped cream). Add additional water, 1 tablespoon at a time, if desired to thin the mixture. Spoon the cashew cream into a bowl.
• Working in batches if necessary, transfer the steamed vegetables and their cooking liquid to the blender and purée on high until completely smooth and frothy. Taste, and add more salt as needed. Divide the soup among bowls and top with cashew cream, celery leaves, dill, pepper and a drizzle of olive oil. Serve warm.

LAST-MINUTE VEGAN CASHEW CREAM CHEESE

Steps:

• Combine cashews and garlic in a high-speed blender (such as Vitamix®); blend on high until cashews are reduced to crumbs, scraping down the sides of the blender in between blending. Add lemon juice and blend until well combined.
• Add water, 1/4 cup at a time, and blend until the mixture has a smooth and almost thick consistency; mixture will thicken further in the fridge. Mix in nutritional yeast. Add the last 1/4 cup of water only if needed; do not exceed 1 1/2 cups water if possible. Mixture should be completely smooth with no lumps remaining.
• Taste and add salt if needed. (The mixture will taste very lemony but will neutralize after 1 hour in the fridge.) Place in the fridge to thicken, about 1 hour.

CREAM OF CASHEW PEA SOUP

Steps:

• Heat oil in a large saucepan over medium-low. Add onions, celery, and garlic and cook, stirring often and adding a splash or so of water if the bottom of pan gets too brown, until golden brown, 30-40 minutes. Season with salt and pepper. Add cashews, sugar, red pepper flakes, and 3 cups water and bring mixture to a simmer. Cook until vegetables are very soft and losing their structure, 10-15 minutes.
• Blend one-third of sugar snap peas with one-third of vegetable mixture in a blender, adding some cooking liquid from vegetable mixture as needed to thin, until very smooth, about 2 minutes. Press purée through a fine-mesh sieve into a medium saucepan; discard solids. Working in 2 batches, repeat with remaining peas and vegetable mixture, adding water as needed if you run out of cooking liquid. If soup is still very thick, thin with water until you get a velvety, pourable consistency. (You should have about 7 cups soup.)
• Stir vinegar into soup; season with more salt and pepper and warm over medium-low until heated through.
• Serve soup topped with scallions and potato chips.
• Do Ahead
• Soup can be made 2 days ahead. Let cool; cover and chill. Reheat over medium-low, thinning with water as needed until pourable.

PASTA WITH BROCCOLI AND LEMON CASHEW-CREAM SAUCE

Steps:

• To make the lemon cashew-cream sauce, place the cashews in a medium heatproof bowl and cover with the boiling water. Allow to stand for 30 minutes. Drain the cashews well and place them in a blender. Add the stock, lemon juice, salt and pepper and blend until very smooth.
• Cook the pasta in a large saucepan of salted boiling water for 6 minutes. Add the broccoli and cook for a further 4 minutes or until the pasta is al dente and the broccoli is just tender. Drain the pasta and broccoli and immediately return to the warm saucepan. Add the cashew-cream sauce and toss to combine.
• Divide the pasta between serving bowls and top with the basil and lemon rind to serve.

CREAM OF CASHEW SOUP

Steps:

• Heat the butter in a saucepan over moderate heat and saute the celery and onion until tender but not brown, about 5 minutes.
• Stir in the flour and cook for 3 minutes.
• Add the chicken stock, milk, and chopped cashews and bring to a boil, stirring frequently.
• Adjust the seasoning with salt and pepper and serve garnished with a sprinkle of paprika. Serves 4 to 6.

QUICK TOFU AND CASHEW SOUR CREAM (VEGAN)

Steps:

• Place all ingredients in blender, except the chives. Blend for at least 1 minute until silky smooth.
• Add the chives. (Blend briefly or green sour cream will result).
• Serve (thickens more if chilled).

RAW CASHEW CREAM CHEESE

Steps:

• Soak cashews for 4-12 hours. Drain, rinse, and drain again.
• In food processor, combine drained cashews, miso, and just enough filtered water to cover them. Pulse mixture until small chunks form (do not blend smooth). Texture should be like cottage cheese.
• Pour mixture into 1-quart canning jar and cover with cheese cloth and rubber band. Place jar in warm location (above fridge, near warm stove, in dehydrator set at 90 degrees) for 6-12 hours (no longer to prevent rancid).
• Drain liquid off through cheese cloth and put mixture through juicer using blank or collect both "liquid" and "pulp."
• In food processor, combine juiced mixture with lemon juice, olive oil, and salt. Add a few tablespoons filtered water for smoother cheese.
• Keep refrigerated.

BOYSENBERRY CASHEW CHEESECAKE ICE CREAM

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture evenly into the bottom of a pie pan. Bake for 8 minutes, and remove from oven. When cool, break into small pieces.
• Combine buttermilk, sweetened condensed milk, cream cheese, lemon juice, zest, and salt in a blender or food processor. Process until smooth. Pour into an ice cream maker, and freeze according to the manufacturer's instructions.
• Mix in cashews and pieces of graham cracker crust. Gently fold in preserves to create a ribbon effect. Transfer to the freezer for 1 hour to harden.

CASHEW SOUR CREAM - NON-DAIRY SOUR CREAM ALTERNATIVE/SUBSTITUTE

Steps:

• Cover cashews with water and soak for a few hours, or overnight.
• Pour off all water, and place nuts in food processor.
• Add 1/4 cup cold water, salt, vinegar and lemon juice.
• Puree for 3-4 minutes or until completely smooth and creamy in consistency.
• Use in any recipe that calls for sour cream.
• Refrigerate in an airtight container for up to a week.

CASHEW-FUDGE-CARAMEL ICE CREAM PIE

Steps:

• Heat oven to 350°F. In food processor bowl with metal blade, combine vanilla wafers and 1/2 cup of the cashews; process until finely ground. Add butter; process just until crumbly. Press mixture in bottom and up side of 9-inch glass pie pan.
• Bake at 350°F. for 10 to 12 minutes or until edges are light golden brown. Refrigerate crust for 20 minutes or until completely cooled.
• Spread 1 pint of the ice cream in cooled crust. Spoon or drizzle 1/2 cup of the ice cream topping over ice cream. Freeze about 30 minutes or until partially frozen.
• Top pie with remaining pint ice cream, spreading evenly. Freeze at least 4 hours or until firm.
• To serve, let pie stand at room temperature for 15 minutes. Cut into wedges; place on individual dessert plates. Top with remaining ice cream topping and cashew halves.

CASHEW CREAM - VEGAN-STYLE WHIPPED TOPPING

Steps:

• Combine silken tofu, cashews, and canola oil in a blender; blend until smooth. Add maple syrup, vanilla extract, and almond oil; blend until thoroughly mixed. Refrigerate cashew cream until set, about 20 minutes.

CASHEW CREAM CHEESE (FROM ARTISAN VEGAN CHEESE)

Steps:

• Put everything in a high-speed blender or food processor and process until smooth and creamy.
• Transfer to a glass bowl, cover and allow to sit out at room temperature for 24-48 hours. (48 hours if using for a cheesecake.).
• Cover and refrigerate. Will keep for two weeks in the fridge or 4 months in the freezer.

VEGAN CASHEW SOUR CREAM

Steps:

• Place cashews in a bowl and cover with water. Soak until soft, at least 4 hours but preferably overnight.
• Drain and rinse cashews; place in the bowl of a food processor. Add apple cider vinegar, salt, garlic powder, and onion powder. Blend until smooth and creamy, occasionally scraping down bowl sides with a spatula, 3 to 5 minutes.

CARROT & ORANGE CAKE WITH CASHEW CREAM ICING

Steps:

• FOR THE SPICE BLEND:.
• 3 tablespoons cinnamon.
• 1 teaspoons each ground cardamom and carraway.
• 1/4 teaspoons each nutmeg, ginger and cloves.
• FOR THE DATE PASTE:.
• If your dates are hard, soak them for about 20 mts. in the orange juice. If your dates aren't soft in 20 minutes leave them in the juice until they are. This is important. Once soft process these in a food processor so that you have a nice paste.
• ASSEMBLE THE CAKE:.
• In the bowl of a stand mixer slowly mix all the ingredients. Either shape into individual cakes or press into an 8x8" glass pyrex dish.
• Put into the fridge and let set up for at least 2 hours or *you can also dehydrate this by placing on a dehydrator sheet for 8-12 hours at 115'F.
• FOR THE FROSTING:.
• Blend all the ingredients in a high speed blender such as a Vita Mix, until smooth.
• Place the frosting in the fridge to thicken up, then ice your carrot cake. You can do this all at once of add a little to each piece. Its up to you.
• Garnish the cake with ground nutmeg.
• Bon Appetit!

CASHEW CREAM(REGULAR AND THICK)

Steps:

• Put the cashews in a bowl and add cold water to cover them. cover the bowl and refrigerate overnight.
• Drain the cashews and rinse under cold water. Place in a blender with enough cold water to cover them by one inch. Blend on high for a couple minutes until really smooth. Strain the cashew cream through a fine mesh sieve(unless you have a high speed blender such as a Vita-Mix).
• To make thick cashew cream, reduce the amount of water in the blender, so that the water just covers the cashews.
• Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream.