This simple cashew cream is from The Conscious Cook by Chef Tal Ronnen, and a key component to making his Vegan Black Pepper Shortcakes with Blackberry Basil Sauce.
The trick when making vegan cashew cream is to use raw cashews. They have no flavor of their own; they’re just a vessel for fat and creaminess. (It’s the roasting that brings out the familiar sweetness in cashews.)
Note that making this vegan cashew cream is easy, but it does require some planning ahead since you will want to soak the cashews overnight.
- 2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water
- Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
- Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)
- To make thick cashew cream, which some of the recipes in this book call for, simply reduce the amount of water in the blender, so that the water just covers the cashews.