Cashew Cream
This homemade velvety cashew cream is the secret to adding creamy richness to your vegan and dairy-free dishes. Many North Indian curries call for dairy cream, and this easy-to-make cashew cream is a perfect alternative without compromising on the authentic Indian food taste.
As a child growing up in the 1980s in a quaint Western Indian town, finding heavy cream at the local market was a rare occurrence. Fortunately, my mom, who had the privilege of having Punjabi neighbors during her own childhood, possessed a treasure trove of authentic North Indian recipes.
While our family wasn’t strictly vegan, my mom had a clever trick up her sleeve – she knew how to whip up a speedy and simple cashew cream. She used it to enhance the flavors and textures of our curries and dals. This ingenious ingredient not only contributed a luscious, creamy quality to our dishes but also preserved their genuine, traditional tastes.
What is Cashew Cream
Cashew cream is a fantastic dairy-free substitute for heavy cream. This homemade vegan delight is prepared using unsalted cashews and water. Its versatility knows no bounds, enhancing a wide range of dishes, from savory sauces to delectable desserts.
With its neutral fragrance and a touch of sweetness, cashew cream serves as an ideal ingredient for imparting a luxurious and creamy texture to both sweet and savory creations. Personally, I enjoy incorporating cashew cream into classics like Palak Paneer, Dum Aloo, Mushroom Masala, and Shahi Chicken Korma, taking these dishes to a whole new level of indulgence.
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Ingredients
- Cashews – raw unsalted cashews, whole or broken pieces
- Water – for soaking the cashews and then blending them to make the smooth creamy paste.
How to Make Homemade Cashew Paste
- Soak cashews in hot water for 20 minutes. Drain all the water.
- Add cashews to a blender jar along with fresh water.
- Blend for 1 to 2 minutes or until smooth and creamy.
- Use immediately or store in an airtight glass jar.
Storing
Store any remaining cashew cream in the refrigerator, where it will stay fresh and good for 4 to 5 days.
Alternatively, you can freeze it for an extended shelf life of up to 2 months. When you’re ready to use it, simply thaw it overnight and incorporate it into your dishes as needed.
How to use Cashew Cream
Cashew cream is a perfect vegan substitute for heavy cream in North Indian dishes. Add 2 tablespoons to half a cup of cashew cream to curries like Butter Chicken, Paneer Makhani, Chicken Tikka Masala, or Salmon Tikka Masala. It’s perfect when serving Indian food to kids as it can help tone down the heat and spice in Indian food making the food more palatable for little ones.
Tips
- Soak the Cashews: To achieve a smooth and creamy texture, it’s essential to soak the raw cashews before blending. Soaking in hot water for at least 20 minutes 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.
Variations
- Cashew cream has a neutral flavor, which makes it versatile for both sweet and savory dishes. You can customize the flavor by adding a pinch of salt and sweeteners like maple syrup or agave nectar for sweet recipes.
- Add ingredients like vanilla extract, lemon juice, or herbs to create variations of cashew cream to suit different recipes.
- In addition to using it as a garnish for Indian curries, use it as a base for creamy soups, sauces, and dressings. You can also use it in vegan desserts like ice creams, puddings, and cheesecakes.
- If you are not vegan you can also use milk in place of water when blending the cashews
Recipe
Cashew Cream Recipe
Simple homemade cashew cream recipe using just raw cashews and water
Servings: 6
Calories: 59kcal
Ingredients
Instructions
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.
Notes
- 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.
Nutrition
Calories: 59kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 2mg | Potassium: 71mg | Fiber: 0.4g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 1mg
