Homemade cashew cream.
When our family made the change to a gluten and dairy free house one of the things we missed most was heavy cream for our morning coffee. We tried coconut and almond milk but neither were very similar to heavy cream. During a visit to one of our favorite Portland coffee shops, Heart Coffee, we had a latte with their house made cashew almond cream. It was delicious! I decided to find out how we could make our own and was very excited that it is much easier than I had anticipated.
Disclosure: This post contains affiliate links which means if you buy something through my link, I may get a small share of the sale. I appreciate it! For more information please see our disclosure page.
Some things to note:
Storage: Cashew cream lasts for around a week in the fridge. Because of this I like to make it in 8oz. batches.
Blender: When I first began making this cream I used the Nutribullet which worked just fine. I recently upgraded to the Ninja Blender and love it! I typically use the Ninja smoothy cup to make my cream.
Nut milk bag: You do not have to use a nut milk bag. Some people do not mind having the pulp in the cream but I prefer to strain the cream. I use this nut milk bag.
Container for cream: I like to use mason jars.
Waste not want not: There is usually a good amount of pulp left over. Rather than waste it I like to pour it back into the blender to make a batch of cream for cooking.
Homemade Cashew Cream
1/3Whole raw cashews
1 cup water
-Soak cashews in bowl of water and place in fridge. I usually allow the cashews to soak at least 4 hours.
-Drain off soaking water.
-Place cashews and 1 cup water into blender.
-Blend until mixture looks nice and creamy.
-If you do not mind the pulp you can place directly into jar and store in the fridge.
-If you will be straining your cream place nut milk bag into a container and slowly pour in cream.
-Let cream set a few minutes.
-Gently squeeze milk from bag.
-Pour milk into storage container and place in fridge.
If you would like to use the pulp
-Place pulp back into the blender.
-I usually add around 3/4 cup to a 1/2 cup of water depending on how think I want it to be.
-Blend water and cashew pulp until creamy.
-Pour into a second storage container.
You now have cashew cream for coffee and a nice cashew cream for a soup or sauce. You can always add more water for a thinner consistency or less water if you desire a thicker consistency. What is your favorite dairy free alternative? If you try this cream recipe let me know how it turns out.