➤ by Sylvie Fulson
How to make cashew cream is really quite simple. At its most basic, it is a combination of cashews, water, and salt. Lemon juice is optional, but we love it so we always add it in. Cashew cream is one of the many delicious dairy-free recipes made with cashews.
A lot of German recipes call for cream, and if you’re looking to cut down on dairy, learning how to make cashew cream will come in handy when you need a creamy dairy substitute for things like sour cream, mayonnaise, or even salad dressing.
In our house, we make cashew cream on a weekly basis and use it in all sorts of ways:
As you can see, it makes a great substitute and can be enjoyed in a variety of ways. I’m sure it would be delicious with many of your favorite German meals as well.
This cashew cream recipe is so versatile and makes a great base recipe for amazing sauces, dressings, and dips. As mentioned above, it’s as simple as adding a little apple cider vinegar and dill weed, or some dijon mustard. But you can get super creative and take it to a whole new level!
You can blend it with some nutritional yeast and garlic for a cheesy version. Maybe add some hot sauce for some extra kick! Perfect for dipping your favorite tortilla chips.
Or experiment with your favorite herbs and spices. Maybe add some fresh spinach for a creamy green sauce with a little extra nutritional oomph.
This basic cashew cream recipe can also be transformed into a delectably sweet delight by adding in a few dates or some maple syrup, a little vanilla extract, and perhaps some cinnamon. Perfect for dipping fruit or as a delicious garnish for fresh apple strudel!
My favorite way to eat it lately is to mix two to three tablespoons of cashew cream with a little bit of water, about a tablespoon of dijon mustard, and a little bit of salt and pepper for a delicious salad dressing. It is amazing mixed with greens, but it also tastes so good mixed with leftover rice, edamame, and sauerkraut. A quick and easy lunch!
A lot of cashew cream recipes call for soaked cashews. If you’re pressed for time, there is no need to soak the cashews if you have a high-powered blender. You’ll still get deliciously creamy results. However, soaked cashews do tend to yield a lusher product. But if you’re using a regular blender or food processor, soaking the cashews ahead of time is a must.
To make sure you always have soaked cashews on hand so that you can make cashew cream anytime you desire, simply buy raw cashews in bulk, soak them for 5 - 8 hours, drain and rinse, then store them in 1 cup portions in the freezer.
When you want to make cashew cream, simply add them directly to your blender or food processor and you’re ready to go. No need to thaw! If you have lemon juice in the freezer also, even better! You can have delicious and creamy cashew cream ready to use in a matter of minutes.
This recipe is just a guideline, really. Start with the amounts suggested, then play around with the ingredients to get it tasting just right for you. Enjoy it just the way it is, or have fun adding in different ingredients and make it your very own. Enjoy!!
Oma's Cream Roll recipe, Biskuitrolle, is the German version of a Swiss roll or jelly roll. Filled with whipped cream and studded with berries, this is an easy-to-make treat anytime of the year.
Make this pan roasted carrot recipe when you're wanting quick and easy carrots just like this German Oma makes them. Similar to oven roasted, just quicker. YUM!
Cooking green beans, German-style, makes a wonderful side dish for almost any meal. Cooking the grüne Bohnen till just tender with a creamy white sauce is so traditional and so lecker!
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