Making Cashew Cream

Cashew cream is the most versatile dairy-free cream in vegan cooking. Soaked raw cashews blended with water produce a neutral, silky, cream that can be used in pasta sauces, soups, dressings, cheesecakes and desserts. The fat content and lack of flavour make it ideal where oat milk would be too thin or coconut milk too flavoursome.

Step-by-Step: Making Cashew Cream

1. Measure 150g raw, unsalted cashews and soak in cold water for 4 - 6 hours, or in just-boiled water for 20 minutes if you're in a hurry.
2. Drain and rinse thoroughly - the soaking liquid is starchy and can make the cream gummy.
3. Transfer to a high-powered blender with 100 - 150ml fresh cold water (use less for a thicker cream, more for a thinner cream).
4. Blend on high speed for 2 full minutes, stopping to scrape down the sides once or twice.
5. Taste for seasoning - add a pinch of salt. For a savoury cream, add a squeeze of lemon and a teaspoon of nutritional yeast.
6. Use immediately or refrigerate in a sealed jar for up to 4 days. It thickens on refrigeration; thin with water.

Chef's Tips

• The longer the soak, the smoother the final result - overnight soaking gives the silkiest texture.
• A Vitamix or similar high-powered blender gives the smoothest result. Standard blenders work but take longer.
• Thin with water or plant milk to different consistencies: double cream (thick), single cream (medium), milk (thin).

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