Being dairy free, I tend to use a lot of coconut milk to replace dairy. I use coconut milk regularly in smoothies, baking, and even savory dishes. Last night, for example, I made lamb and liver bolognese and used coconut milk in place of dairy. Gave it a nice richness, mmmm, and doesn’t taste at all coconutty for those who take issue with that.
I came across a cashew cream recipe on MindBodyGreen and decided to give it a go to replace coconut milk every once in a while. HOLY WOW IT IS DELICIOUS. I intended to use it for my morning smoothie, but I ate so much of it I’m not hungry anymore (please let me be hungry soon so I can eat more). You can use this as a base for dairy free cheesecake (just make it thicker), cream cheese, or top desserts with it. Here’s what to do:
Dairy Free Cashew Cream
- Soak 1 cup of raw cashews overnight in filtered water (refrigerate overnight).
- Drain, then put in blender with ~1/2 cup filtered water, ~1/2 tsp vanilla, dash of cinnamon, touch of honey if desired (I think it’s sweet enough as is).
- Blend. You could really add any sweet spices you like (cardamom, nutmeg, etc).
- Add more water if you want it thinner. I like mine thick.
Great substitution for any dairy cream. I’ve made this with almonds too. You can make it savory by adding the juice of a lemon and a splash apple cider vinegar. Let me know if you make it and how you use it!
Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. She combines a science-based approach with natural therapies to rebalance the body. In addition to her 1:1 coaching, she offers courses to help you heal your gut and improve your health. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.
Hi! I make a savory version of this all of the time and use it as a kind of creamy pesto. I don’t soak the nuts (although if I was more of a planner I would), but I use hot water and either boiled collards or carrots. Delish!
(And sea salt and sometimes an herb like rosemary or oregano, depending on the mood.) Looking forward to trying lemon juice!
i haven’t tried the savory yet, but looking forward to it! thanks for your ideas!
So if made slightly thinner could this be used like a coffee creamer? And you mentioned you use it in place of dairy cream. In what sorts of dishes? I’m curious what all it could be used in/with.
How long will this last in the fridge? Thanx
About 5 days capped tightly.
yes! just add more water, and you can add/remove any spices you like (i like it with just vanilla and cinnamon)
Hi, I also use this cashew cream all the time. You can also sweeten the cashew cream by adding Fresh or tinned pears (in natural juice). (or ripe bananas). And for a chocolate version of it, add 2 tablespoons of raw organic cacao powder…Yum 🙂
Ooops and as a savory version, it also makes an excellent substitute for bechamel sauce (white sauce). Just add 1 teaspoon of vegetable stock powder, garlic, fresh parsley, pepper etc.
PS> Great webpage 🙂 Waving hello to you all from Down Under (Australia)