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!
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Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. In addition to her coaching practice, she offers courses to help you heal your gut and kick nagging digestive issues for good. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.