What About Cashew Pieces? Yes, they work! Some people avoid using the pieces because they tend to be more dried out than whole cashews, and sometimes aren’t as fresh.īy ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, vegetarian, keto, and paleo-friendly. Raw cashews have a more neutral and fresh taste, and readily absorb liquid. Roasted cashews will be more dried out, and will also have a more pronounced, sweeter flavor. Here’s everything you’ll need: Raw cashews use only raw cashews for their neutral flavor. It takes 10 minutes to make and will last up to 5 or 6 days in the refrigerator. I Have Roasted Cashews, Will Those Work? Not as well. Ingredients You’ll Need In this recipe, raw cashews, lemon juice, apple cider vinegar, and salt are blended until creamy smooth. It still doesn’t get voluminous like heavy cream, but it is thicker, sweet, creamy, and delicious. For a dessert topping, try Tal’s Cashew Whipped Cream. You can use it in recipes that call for fluid heavy cream, but it won’t work well if your recipe calls for you to whip the cream first. Depending on the size of your ice cube tray, this usually makes perfectly portioned 1 or 2 tablespoon cubes that you can pop into recipes.ĭoes this Heavy Cashew Cream Whip? No, unfortunately, it does not. Pop the cubes out and store them in a freezer bag. But a quarter batch is too small to make the thick cream in most blenders.Ĭan I Freeze Heavy Cashew Cream? Yes! Simply pour it into an ice cube tray and freeze. Ddd all ingredients to a high-speed blender (like a VitaMix or BlendTec) and blend till absolutely smooth, about 3 minutes. Cover and blend or process for 5 minutes or until smooth and creamy.

In a food processor combine soaked cashews and remaining ingredients. OR Quick soak method: cover with enough boiling water. You can quarter the batch to make 3/4 cup of the regular pourable heavy cream alternative (I’ve done this successfully in a large blender). In a small bowl, combine cashews and water and soak overnight. I Don’t Need 3 Cups, Can I Make a Smaller Batch? Yes! You can definitely halve the ingredients to make about 1 1/2 cups of the regular pourable heavy cream alternative or about 1 cup of the thick cream. I know you have questions, and I have answers! Here are several FAQs to preemptively cover most of your concerns and modifications. Heavy Cashew Cream for Sweet and Savory Dairy-Free Recipes And it calls for just one, healthy, pure ingredient! It doesn’t whip up up like dairy cream (sorry!) but does add that rich component to recipes that call for liquid heavy cream, like alfredo sauce, cream soups, creamed vegetables, ice cream, cakes, bread pudding, and more. I like to call this heavy cashew cream, because it works in sauces, soups, and several desserts like heavy cream. We’ve since modified this recipe and added some measurements to make it easier to follow.

Many years ago, Chef Tal Ronnen shared his favorite cashew cream with us.

Cashew cream recipe sweet