Vegan Cashew Cream

There's no such thing as a drop-in replacement for cream but this Vegan Cashew Cream recipe comes pretty close when you need it for a substitute for baking. It can be used as a vegan base in custards, ice creams, sauces, cakes or anywhere else you'd like to add richness. Cashew cream is also soy-free and can be made raw if you obtain raw ingredients.

Find more Cashew recipes on Veganbaking.net

Vegan Cashew Cream Recipe

1/3 cup raw, unsalted cashews, soaked and rinsed
1 cup water

1 Tablespoon + 1 teaspoon canola, light olive oil or rice bran oil
1 ½ teaspoons agave syrup
1 teaspoon apple cider vinegar

1) Infuse your cashews with water

Place the cashews in a small saucepan with the water. Cover the saucepan, bring the cashews to a boil and simmer for 15 minutes. Alternatively, soak the cashews overnight instead of simmering if you'd like to make this raw.

2) Blend the vegan cashew cream to perfection

Transfer the cashews and the water to a blender and add the canola oil, agave syrup and apple cider vinegar. Blend on the Whip setting for one minute. Store in a covered container in the fridge. 

Feel free to customize your Cashew Cream by substituting a teaspoon of water for a teaspoon of lemon, orange, coffee or mint extract. This recipe makes about 1 cup of Vegan Cashew Cream.