Cashew cream is a wonderful base for soups, desserts, or anywhere else where you might need a really creamy milk-like texture. I recently posted a recipe for Mexican-style creamed corn that requires cashew cream as an ingredient, so I figured this might be the perfect time to post a Vegan DIY on how to make it at home!
DIY Cashew Cream
(Makes about 3 cups)
2 cups raw cashews
2 1/2 - 3 cups water
Place cashews in a fine colander or sieve and rinse under cold water for one minute. Transfer cashews to a sealable container and add just enough water to cover the nuts completely, approximately 2 ½ – 3 cups. Refrigerate overnight.
Strain cashews and rinse under cold water in a sieve. Transfer the cashews to the bowl of a food processor and add enough water to cover the cashews by one inch. Process for a minimum of 5 minutes until the liquid is smooth and creamy. For a thicker cream, use half the amount of water.
Depending on the quality of your food processor, you may need to strain the cashew cream through a fine sieve lined with cheese cloth to remove any sediment from the liquid.
Store in the refrigerator for up to four days or in the freezer for up to three months. Before using, pulse it through a food processor or blender to ensure it is well mixed.