Whether you’re an experienced vegan or simply exploring plant-based eating, cashew cream is an easy, tasty way to use in place of heavy cream or sour cream. From baked potatoes to walnut meat tacos, keep your diet interesting and plant forward with cashews from Glenda’s Farmhouse.
Glenda’s Farmhouse has a commitment to the production and distribution of wholesome, quality foods. As a branch of Andersen & Sons shelling, we have a deep connection to the land and its fruits. We put the following beliefs into operation throughout our practice:
- We believe in family and community and sharing delicious food with friends and families.
- We believe in good health and providing quality food that nourishes your body.
- We believe that the land and its trees should be treated with respect, sustaining us as they have for decades.
- We believe in innovation and understand that although farming is traditional, we need technology to thrive in today’s economy.
Making Cashew Cream
- 1 cup raw cashews (soaking them overnight will make blending easier)
- ½ cup water
- 2 TBSP olive oil
- 2 TBSP lemon juice
- 1 peeled garlic clove
- ½ tsp salt
CASHEW SOUR CREAM
- Substitute 1 TBSP lemon juice for 1 TBSP white wine vinegar
- Add ½ tsp Dijon mustard
- Add ¼ tsp onion powder
- Blend cashews, water, olive oil, lemon juice, garlic, and salt for a creamy texture.
CASHEW SOUR CREAM
- Use the same process with the prescribed ingredient adjustments.
This recipe works best with a powerful, high-speed blender like a Ninja, Vitamix, or Nutribullet. Having a quality tool like this one of these blenders is essential for someone who’s invested in living a plant-based lifestyle.
Pause the blend halfway through to scrape the sides and ensure that the mix is comprehensive.
The cashews that you use for this recipe should be raw, not roasted. Using roasted ones will present a nutty flavor rather than the neutral nature that you want with a cream.
- Put the cashews into a bowl and cover them with water.
- Set them aside to soak for a minimum of four hours.
- Drain and rinse.
The base cashew cream recipe can be modified to suit a range of flavor profiles. You can change the amount of water to create different textures, use nutritional yeast for a cheesy flavor, seasoning profiles to suit different cuisines, etc.
The best way to store cashew cream depends on how long you need it to last. Stored in the refrigerator, cashew cream will be good for one week. Any longer than that, you should freeze the cashew cream. We suggest portioning the cashew cream in ice trays with one to two tablespoons in each ice cube space. In a frozen state, free the individual cubes and store them in an airtight container within the freezer for later use.
When you need to use the cream later, two cubes will equal ¼ cup; 4 cubes = ½ cup; 8 cubes = 1 cup, etc.
Cashew cream can substitute for coffee creamer, coconut milk, whipped cream topping, sour cream, or even mayonnaise. Whether you toss some pasta, create a salad dressing, mix up a dessert, or make an otherwise delicious meal, cashew cream can transform the way that you look at vegan dining.
The cashew cream made from Glenda’s Farmhouse cashews is one of those essentials needed for your well-stocked kitchen. Place your order easily online or by calling 530-839-2236.