Personally, I don’t mind the bit of textural difference but use it primarily in soups or dishes such as scalloped potatoes. It’s more than a minute or more (depending on processor and quantity) – perhaps 15 or more minutes (I never timed it – just let it tell me how much water and when). If you add too much water at a time it will stay grainy you’ll end up with ground nuts in water and they won’t get creamy. Then you add water SLOWLY – just enough to get it moving, adding little bits more only as needed to keep it grinding. In a processor you need to not add water until the nuts are ground to the point things just sit there. The only real difference between nut cream and milk is the amount of water. I’ve been making cashew milk of various thicknesses for many years – in a food processor. If you love this recipe, try making one of these delicious sauces or spreads next! Then, try adding nutritional yeast to give it a cheesy flavor, lime juice instead of lemon, fresh herbs, spinach, or a pinch of your favorite spice. For example, I blend cashew cream with baked sweet potato and rosemary to make a luscious, aromatic sauce for my Twice Baked Sweet Potatoes with Broccoli.įeel free to play with the base recipe below to make a sauce you love! Adjust the cashew:water ratio to reach your desired consistency. Occasionally, I use my basic recipe to create a creamy sauce with an entirely different flavor profile. It’s a delicious addition to my Herb and Garlic Mushroom Pasta, Butternut Squash Stuffed Shells, and other pasta recipes. It’s not as thick as the sour cream above, but it’s still richer and creamier than cashew milk. Then, I use a lower cashew:water ratio, which makes a runnier cream sauce. I also like to use cashew cream as a dairy-free replacement for heavy cream. As you can see below, if I’m planning to use it as a sour cream substitute, I amp up the flavor with white wine vinegar, Dijon mustard, and onion powder. I drizzle this thick cashew cream over bowls, salads, vegan pizza, and more. The basic recipe below uses a 2:1 ratio of cashews to water, which yields a texture similar to sour cream or Greek yogurt. My cashew cream recipe varies depending on how I plan to use it. I use a Vitamix, but I’ve also heard good things about high-speed Blendtec and KitchenAid blenders. You’ll be able to create plant-based milks and sauces at a moment’s notice, and they’ll be creamier than they would be with another blender, regardless of whether or not you soak any nuts ahead of time. If you’re someone who plans to make homemade basics like cashew cream frequently, getting a powerful blender is totally worth it. After they’ve soaked, drain and rinse the cashews and proceed with the recipe below. Just place the cashews in a bowl, cover them with water, and set them aside. However, if you have a less powerful blender, I do recommend soaking cashews for at least 4 hours. If you have a high-speed blender, there’s no need to soak cashews.
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