Cashew Cream

Cashew Cream - Quirky Cooking
 

Chocolate Cake with Cashew Cream 

Cashew cream is a delicious alternative to dairy cream, and very quick to make.  We like it on fruit salad, chocolate hazelnut brownies or cake, spelt scones with jam, or dolloped into hot chocolate or coffee!

You can soak the cashews in some water for a few hours first if you have time.

Note: You can find Vanilla powder for this recipe in my online store here!

Cashew Cream
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Ingredients
  1. 150g raw cashews
  2. 150g water
  3. 2 dates, or a dash of pure maple syrup or raw honey
  4. 1 tsp vanilla extract
Instructions
  1. Blend all ingredients in the Thermomix for 1 minute on speed 9.
  2. This will thicken once it's been in the fridge for a while, or use it straight away as pouring cream.
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If you want to make a smaller amount, grind the dry cashews first, then add the other ingredients and whiz up for 30 seconds to 1 minute.

To make Cashew Milk, just use 100g cashews to about 600g of water, plus the dates/honey/maple syrup.

Note: I also make an unsweetened version for savoury dishes where I need to replace the cream – for example, in butter chicken. Just leave out the dates/syrup/honey & vanilla, and add some herb salt. If I want a cheesey cream, I add a couple of tablespoons of yeast flakes as well as the herb salt. 

 
Cashew Cream - Quirky Cooking
 

Cashew cream on fruit salad for breakfast – yum!

29 thoughts on “Cashew Cream

  1. Anonymous says:

    Tried this tonight as I had no cream for my brownies. I was suitably impressed with it Jo. I had looked at the recipe in the GF book using coconut cream but thought yours would be far healthier (got to watch those calories!). Have you made that one and how do you think they compare?

  2. Jo Whitton says:

    I don’t think I’ve made that one, and can’t seem to find it… What’s in it? I do love coconut cream, and use it a lot, but if you’re trying to watch your weight you’d have to limit it.

  3. Judy says:

    It’s on page 58 of the Gluten Free Book and has 200g cashews, 200mls coconut cream, 1 tspn vanilla essence, 1 tblspn maple syrup and a pinch of sea salt.

  4. Jen says:

    Thanks for this Jo. I was making a recipe tonight and didn’t have any cream, your substitute was so easy and tasty, will make again for sure. 🙂

  5. Lesh @ TheMindfulFoodie says:

    Hi Jo, I just discovered your blog and it’s fabulous! You know why? Because I’ve just bought a Thermomix, and need wheat-free and mostly dairy free recipes. I’m really looking forward to make dairy-free milk and nut butters, which will be so easy in the Thermomix. So thanks for posting your wonderful recipes, I’ll be visiting your blog often!

  6. Lesh @ TheMindfulFoodie says:

    Hi Jo, just thought I’d come back and say I made cashew milk yesterday and it’s yummy! Even my hubby didn’t mind it 🙂 I can’t believe how easy it is. I soaked the cashews the night before. Made porridge with the cashew milk this morning – creamy and delicious!

  7. Jo Whitton says:

    Haroldnsteph: I don’t strain my cashew milk – if you whiz it up really well there’s not really anything left! Maybe the teeniest bit – so strain it if you like but I don’t bother. With the cream, there’s no need to strain – it’s smooth. 🙂

    Anon: Yes, you can use blanched almonds instead of cashews. 🙂

  8. Steph Whitehead says:

    I pre-soaked the cashews then added all the other ingredients, using two fresh dates as my sweetener. Now Jo, how do you manage to get your cream looking so cream-like?! Mine has had way more than a minute blending at top speed yet it is not smooth like yours, nor is it white. It will probably taste good but I wish it looked more like yours. BTW I’ve used the trusty TM.
    Your expert advice appreciated!

  9. Mel Kettle says:

    Hi Jo
    I just made cashew cream for the first time – I now understand all the fuss! I made it plain, then took 3/4 out for later and added some S&P and a clove of garlic, blitzed again for 45s and am using it as a salad dressing. SO GOOD!
    Thanks! Mel

  10. Nicole Zois says:

    Hi Jo, I was wondering 2 things. 1. Can you use macadamias instead?
    2. How long would this last in the fridge?
    Thanks so much. Love your blog!

  11. Ester Pena says:

    Soaked the cashews overnight ( it made the cream so thick!) and made this into panna cotta along with the almond/rice milk. Absolutely amazing. Jo, you’re a star!

  12. Pingback: Chocolate Espresso Brownies and Chocolate Pistachio Brownies | Quirky Cooking

    • QuirkyJo says:

      Hi Matilda, Yes – this should work, although you would have to probably keep scraping down and keep on blending until smooth. 🙂 It will be worth it. YUM 🙂

  13. Jo M says:

    If you soak the cashews first, do you just strain them and add? You don’t need to dehydrate them first, do you? Or dry them really well to avoid too much extra moisture? Do you need to reduce the liquid at all if you are using soaked nuts?

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