The Many Faces of Cashew Cream: A Vegan Cook’s Secret Weapon!

cashew cream

All photos courtesy of Food52

One of the early challenges of adapting to vegan cooking at home is to find a way to replace full fat dairy. It is what lends the creamy texture and richness to so many popular soups (cream of corn, vichyssoise, bisques of all kinds) and to numerous desserts. If you’ve been vegan for a while, you know that coconut milk works beautifully in soups, and that almond milk can be made thicker than usual (a 3:1 liquid to almond ratio) to mimic coffee creamer. But if you’re really new to vegan cooking, you may miss some of the rich dairy products that you’re accustomed to using in your favorite recipes.

I bid you miss them no longer. Today over at Food52, I’m sharing tricks and tips for using one of my favorite and most versatile vegan cooking tricks: cashew cream. Cashew cream, which is simply a thoroughly blended mixture of cashews and water, is amazingly versatile, and can be used in any number of recipes that call for dairy. It’s easy to make, and you can vary the texture based upon the recipe you’re making. Depending on how much liquid you use, your cashew cream may resemble cream cheese or heavy cream. And unlike coconut cream, it’s neutral tasting, so you can flavor it however you’d like.

cashew cream

Check out today’s column for a cashew cream how-to, as well as five suggestions for using this miraculous vegan ingredient. In the column, you’ll also find a recipe for a scrumptious carrot ginger bisque, which is thickened and made delectable with cashew cream as an ingredient and a finishing touch. It doesn’t get any spicier, sweeter, or more delicious than this.




This post may contain affiliate links. If you use these links to buy something I may earn a commission. Visit my privacy policy to learn more.

Categories: The New Veganism, Raw

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. That’s what I was about to say too! Love that glass milk-container. So cute 🙂

  2. OMG, I LOVE that little glass milk-container! You wouldn’t happen to have any info about it, would you?

    I must buy one! LOL

  3. i LOVE cashew cream plain and simple. i had no clue it was so versatile until i had a raw vegan soup with it as a garnish and oil drizzle. then, i was won over by a cashew cream based ‘ice cream cake.’ basically, i need huge vats of the stuff on hand at all times!

  4. I so love cashews for creaminess! Great recipe Gena! I’m still waiting for all those non-dairy milk companies to offer a cashew milk. I know it’s coming eventually!:) That bisque recipe is going down on to-do list this weekend!:)

  5. Cheaters trick: just dilute some raw cashew butter with water and lemon juice! Easy cashew cream and you’re so right – indispensable!

  6. I made this for dinner tonight, and it was scrumptious! It’s raining and a little chilly where I live right now, so this warm, flavorful, and creamy soup was so nice to slowly savor, especially since I already had some cashew cream on hand. I served it with a rainbow kale salad, a delicious mix of kale, bell peppers, carrots, cucumber, olives, and pomegranate seeds.