Making cashew cream and cashew milk at home has never been easier! I love using these in any creamy vegan recipe. Plus, it makes your expensive cashews last way longer!
Cashew cream and homemade cashew milk really only requires two ingredients: cashews and water. Of course, you can add sweet or savory flavors as you like, but it isn't necessary. The uses are endless. I add it to pasta sauce to thicken and make it creamy. I make a ranch dip out of it. I'll add it to smoothies, and so much more.
I've realized that cashews are one of the more expensive nuts. To combat that, I buy a 16 oz. bag of raw, unsalted cashew pieces from Trader Joe's. Since we are blending the cashews, pieces actually works better and faster than whole cashews, and it is more affordable.
Why you'll love this recipe
- Quick & Easy - Just soak or boil, then blend and strain!
- Affordable Use of Cashews - Cashews can be pricey, so this is an awesome way to get your moneys worth!
- Versatile - I use this in SO many things! Desserts, pastas, soups, salads, etc!
What you need for this recipe
Ingredients and Substitutions
- Raw Cashews - RAW, unsalted, whole OR pieces. Be sure not to use roasted and/or salted cashews.
- Water
How to make this recipe
Step 1: Soak the Cashews
Add the cashews or cashew pieces to a large bowl and add enough water to cover the cashews entirely.
OR Add the cashews to a medium-sized pot with enough water to cover the cashews. Bring to a boil, then lower to a simmer.
Simmer for 20 minutes or until easily pierced with a fork.
Drain the cashews from the soaking or cooking liquid.
Step 2: Blend
To a high-powered blender, add the soaked or boiled cashews with 1 cup of fresh water (not the soaking/cooking liquid).
Blend on high power until the cashews are creamy, smooth, and without lumps. The mixture should be very thick.
Step 3: Finishing Steps
Remove the majority of the thick cream from the blender and store in a jar.
In the same blender, with a bit of cream remaining on the sides, etc., add 2 cups of water (OR add water in the same amount of cashew milk that you'd like to yield).
Blend on high until the liquid inside is solid white and resembles milk in thickness.
Pour homemade cashew milk into a glass vessel large enough to hold it and store both cashew milk and cream in the fridge.
Expert Tips and Tricks
- One thing that is pretty essential is a high-powered blender. I use this Blentec. If you have a lower-power blender, like a nutribullet or just a plain blender, I would recommend soaking or boiling your cashews for longer so they're softer.
- A food processor will not give you a silky result. If you only have a food processor to use, it can still work for cashew cream, but it will have a bit of grittiness to it.
- Feel free to add flavor to this by way of vanilla, dates, or even salt and pepper.
Recipe FAQs
Since cashew cream is so thick, a high quality blender will give you the best results. Vitamix or Blentec blenders are the best, but other brands can work too.
Cashew nuts are grown inside a toxic shell that must be removed and processed thoroughly in order to be safe to eat, thus why cashews are so expensive.
Store in the fridge in a glass container for 1-2 weeks. Always check for spoilage before consuming!
Related Recipes
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📖 Recipe
Cashew Cream & Cashew Milk
Equipment
- High Powered Blender
Ingredients
- 16 oz Raw, unsalted cashews
- 1 cup filtered water
Instructions
- Add the cashews or cashew pieces to a large bowl and add enough water to cover the cashews entirely.
- OR Add the cashews to a medium-sized pot with enough water to cover the cashews. Bring to a boil, then lower to a simmer.
- Simmer for 20 minutes or until easily pierced with a fork.
- Drain the cashews from the soaking or cooking liquid.
- To a high-powered blender, add the soaked or boiled cashews with 1 cup of fresh water (not the soaking/cooking liquid).
- Blend on high power until the cashews are creamy, smooth, and without lumps. The mixture should be very thick.
- Remove the majority of the thick cashew cream from the blender and store in a jar.
- In the same blender, with a bit of cashew cream remaining on the sides, etc., add 2 cups of water (OR add water in the same amount of cashew milk that you'd like to yield).
- Blend on high until the liquid inside is solid white and resembles milk in thickness.
- Pour cashew milk into a glass vessel large enough to hold it and store both cashew milk and cashew cream in the fridge.
Notes
- Use this Blentec. If you have a lower-power blender, like a nutribullet or just a plain blender, I would recommend soaking or boiling your cashews for longer so they're softer.
- A food processor will not give you a silky result. If you only have a food processor to use, it can still work for cashew cream, but it will have a bit of grittiness to it.
- Feel free to add flavor to this by way of vanilla, dates, or even salt and pepper.
Elizabeth Provine says
This creamy sauce would be excellent as base for vegan pizza. Cauliflower crust, smear of sauce top with veggies cut uniformly (or riced or spiral) vegetables of choice & top with vegan cheese ( cheese I freezer for a bit to ease shredding). Bake Keep up your great work. [email protected]. 🌶🌽🍕