Heavy cream is a rich and decadent way to add creaminess and flavour to sauces and soups, but what if you are unable to have dairy products? Fear not: cashew cream is an excellent substitute and it is very easy to make. Use it as a one-for-one substitution in recipes that call for heavy cream.
Place cashews in a large measuring cup and cover with water to the 1 cup line on the measuring cup. Soak cashews for a minimum of four hours prior to use. Drain and rinse.
In a high-powered blender, blend together cashews and water until very smooth and is the consistency of heavy cream. Using less water will yield a thicker cream.
(Yield: approximately 1/2 to 3/4 cup cashew cream)
Want more vegan kitchen hacks? Use Coconut Whipped Cream as a topping for cakes, berries, waffles, and pies. Looking for a way to use cashew cream in your kitchen? Try my Creamy Tomato Soup or my Creamy Mushroom Soup.