In this post, I already told you about how you could make cashew and walnut cream by soaking nuts and blending them with water. This produces a nice tasting nut-based cream, and this cashew cream is especially great as a dairy alternative. Unfortunately the texture is always a little bit grainy though, which is weird because my food processor can make nut butter without problems (it takes quite a while, but at least it works!). So I wanted to find a way to help people whose food processor or blender also doesn’t really do the job when trying to make cashew cream this way. Here’s what I found:
You can make cashew cream from cashew butter. Of course this makes sense, but when I looked it up I honestly couldn’t find much information about it and I thought maybe there was a reason why people weren’t doing it. But I tried it anyway and… success! You can technically also do this with a stick blender but be sure to cover the jug when you do it, unless you really rock a cashew face mask. Now there’s a sentence no one has ever said or written before.
What is your favorite blender or food processor to make nut-based creams?
Ingredients (if making cashew butter from scratch – yields a bit over 1 1/2 cup):
- 200 grams or a bit over 1 cup of raw cashews (yields a bit over 1/2 cup of cashew butter)
- 1 cup filtered water
- Throw the cashews in the food processor or blender and blend until easy to stir and shiny (this means that the oil separated from the rest of the nut). Alternatively, put about 1/2 cup of store-bought cashew butter in the food processor or blender.
- Add water and blend until creamy. You’ll have to scrape down the sides and bottom of the food processor to make sure no cashew butter gets left behind.
- Tah-dah: cashew cream!
Storage and tip of the day:
Cashew cream will last for about 5 days in the fridge and 3 months in the freezer.
To save on dishes (and hassle) I usually make cashew butter and take half out of the food processor, then add water and make cashew cream. Very easy and less clean-up to do! 🙂