Easy recipe for cashew cream using either regular or sprouted nuts that is an excellent substitute for dairy cream in soups and sauces.
One of the more popular recipes on this blog is my homemade alfredo sauce which uses only four ingredients and is ready in five minutes.
Despite the rave reviews, I’ve been asked quite often how to make it without the dairy cream.
While I don’t recommend dairy substitutes from the store due to additives and packaging concerns, it is possible to make a non-dairy cream yourself with whole food ingredients.
Russian custard is the most nutritious cream substitute. However, if you don’t tolerate egg yolks, this easy cashew cream recipe below is also a fantastic choice. You can make it using either regular or sprouted cashews.
If time is of the essence, using sprouted cashews is a bit faster. It requires less soaking to prepare the cashews for blending into a smooth puree.
Use whichever type fits your food budget and time constraints.
By the way, I have tried this cashew cream in my 4 ingredient alfredo sauce, and the results are fantastic and company tested!
Easy recipe for cashew cream using either regular or sprouted nuts that is an excellent substitute for dairy in soups and sauces.
Place raw cashews in a medium glass bowl.
Pour one cup of filtered water over cashews in a glass bowl. This is just enough water to cover.
Add sea salt and stir to mix well.
Leave uncovered on counter for 3 hours. Soak for only 1 hour is using sprouted cashews.
Drain promptly and rinse cashews.
Place cashews in Vitamix or food processor and add 1 cup fresh filtered water.
Blend until smooth.
Use immediately in desired recipe. Makes 1.5 cups of cashew cream.
Refrigerate leftovers for up to 4 days or freeze for later use.