Cashew Cream Recipe

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5 from 3 votes

Simple homemade cashew cream recipe using just raw cashews and water

Prep Time20

Total Time20

Course: Meal Preparation

Cuisine: Indian

Servings: 6

Calories: 59kcal

Soak cashews in hot water for 20 minutes. Drain all the water and rinse the cashews.
Add drained cashews to a blender jar along with fresh water. Blend for 1 to 2 minutes or until smooth and creamy.
Use immediately or refrigerate in a glass jar for 4 to 5 days or freeze for up to two months.

Soak the Cashews: To achieve a smooth and creamy texture, it's essential to soak the raw cashews before blending. Soak in hot water for at least 20 minutes, as this softens the cashews and makes them easier to blend.

Drain and Rinse: After soaking, be sure to drain and rinse the cashews thoroughly. This helps remove any residual impurities and ensures a clean, neutral flavor.

The Right Blender: Invest in a high-speed blender such as Blendtec or Vitamix if possible. It will make the blending process quicker and result in a creamier texture. If you don't have a high-speed blender, you may need to blend a bit longer to achieve a smooth consistency.

Control the Thickness: Adjust the thickness of your cashew cream by varying the amount of water you add during blending. Start with less water for a thicker cream and add more gradually if you prefer a thinner consistency.

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