Recipe tips and tricks 

  For optimal results follow these tips:    Choose raw cashews: Roasted cashews yield a different taste and texture, so stick to raw ones for creamier results.   Use a high-powered food processor: Ensure a smooth consistency by using a quality food processor like KitchenAid, Hamilton Beach, Cuisinart, or Ninja.   Plan ahead: This recipe requires advance preparation and cannot be rushed, so plan accordingly.   Avoid over-soaking: Soak cashews for no more than 8 to 12 hours to prevent them from turning purple, which indicates over-softening and potential flavor loss.   Keep refrigerated: While soaking, store cashews in the fridge to maintain freshness and prevent bacterial growth.   Scrape down the bowl: During processing, use a spatula or spoon to push and scrape down any cashew remnants for a smoother consistency.   Adjust water quantity: Start with half a cup of water and add more as needed to achieve your desired thickness.   Following these tips will ensure a delicious and velvety cashew cream every time.

 

Additions/substitutions/variations

  Don’t have an ingredient or want to switch it up a bit? See the recipe additions, substitutions, and variations below.

 

Additions

  Enhance your basic cashew cream with these creative additions:   Garlic: Add fresh cloves or garlic powder for a savory kick.   Fresh herbs: Basil, parsley, cilantro, or dill offer herbal notes; simply blend them in.   Nutritional yeast: For a cheesy flavor, incorporate a bit of nutritional yeast.   Citrus juice: Squeeze lime or lemon for a tangy twist, mimicking sour cream.   Heat it up: Add a pinch of paprika, cumin, or chili powder for some spice.   Sweet options: Drizzle with maple syrup or blend in fruits like berries or mango for sweetness.   Creamy avocado: Incorporate avocado chunks for extra creaminess and a buttery taste.   Remember, each addition can alter the flavor and texture of your cream.

 

Substitutions

  For ingredient substitutions:   If you cannot find raw cashews you can opt to use roasted ones but just note you may get a different texture and taste than when using raw cashews.   Cashew alternatives: Try blanched almonds, macadamia nuts, or blanched hazelnuts if you don't have or prefer not to use cashews.   Water options: Tap water can replace filtered water if needed.   Blender substitution: If you don’t have a food processor you can use a high-speed blender instead of a food processor. Soak cashews beforehand for a few hours to ensure creaminess. Blend soaked cashews with water until smooth and creamy.   Keep in mind that substitutions may affect the recipe's taste, texture, and nutritional profile.

 

Variations

  For recipe variations:  

• Enhance flavor by using vegetable broth or non-dairy milk instead of water.
• Strain excess water for a thicker consistency, creating a cream cheese substitute.
• Adjust the water quantity to transform the cream into cashew milk or creamer.
• Control consistency by adding water gradually.
• Make whipped cashew cream by chilling the mixture and whipping it until creamy.

  Note that variations may alter taste, texture, and nutrients.

 

How to store leftovers

  Store prepared cashew cream in an airtight container in the fridge for 3 to 6 days.   Extend shelf life by freezing cashew cream in a freezer-safe container for 2 to 6 months.   Thaw frozen cashew cream in the fridge overnight before use.   Shake or stir the cream recombine ingredients and restore consistency before eating.   Discard if you notice any unusual smells or textures to avoid consuming spoiled cream.

 

Nutritional information

  *Nutritional information is estimated using Nutrifox nutrition label maker*