Vegan Creamy Cashew Cream a.k.a. I Can’t Believe It’s Not Greek Yogurt!!!

Vegan Creamy Cashew Cream a.k.a. I Can’t Believe It’s Not Greek Yogurt!!!

GUYS, there is so much I have to say about this VEGAN CASHEW CREAM, I don’t know where to start. For now, I’ll leave it at this… 2 words. LIFE-ALTERING.

But Lord knows, I can never just leave it at that, right? HAVE YOU MET ME? If not, now you know… I am a woman of many words, to say the least (no pun intended).

What on earth is cashew cream? I know. I wondered the same thing when one of you told me I just had to try it as an alternative to Greek yogurt! I’m not cutting dairy just yet but I’ve been making more of a conscious effort to eat plant-based foods as often as possible, so if I can find ways to cut back on dairy that are THIS DELICIOUS, I’ll take ’em! I’m all about trying new things!

So back to what this is… It’s legit just soaked cashews (easier on the digestive system, HELLO!) with filtered water & it can be used in so MANY ways… it’s actually quite insane! It’s rich, thick, silly, creamy & so delish!

You can use it as a dip, spread, in cheesecakes or ice creams, as sour cream or cream cheese, as a thickener “heavy-cream” style in pasta sauces, a substitute for cream cheese, mayo or a replacement for Greek yogurt if you sweeten it with vanilla, maple syrup or honey & top it with some fruit or as a milk-replacement in your coffee (if you blend it up with your coffee OR just make a thinner batch by adding more water). Basically, use it however your heart desires as a dairy replacement in any & all recipes!

How creamy it is is up to you! It depends what you want to use it for. All you gotta do is adjust your water to cashew ratio! Easy as 1-2-3. No, but seriously, this is a joke to make. In the best way possible!!! It’s basically made the same way you would make homemade cashew milk, only the cashew to water ratio is different & you can flavour it to your liking based on how you want to use it!

To make it sweet: I’d add maple syrup, honey, vanilla, coconut flower syrup or yacon syrup. 

To make it savoury: I’d add lemon juice, herbs, spices, nutritional yeast &/or garlic, minced onion or onion powder.

To make a sour cream/cream cheese dupe: I’d add some lemon, chives, garlic &/or apple cider vinegar.

The only prep required is soaking the cashews. I soaked mine for about 4 hours & my cashew cream came out CREAMY AF. I’d recommend soaking for at least 2 hours & even overnight, if necessary. Just make sure to cover & refrigerate your cashews if you soak them overnight.

The only thing that sucks? I mean… it doesn’t really because let’s be honest, it won’t last that long anyway, is that you can only keep it for about 5 days (kind of like homemade nut milks). But, if you want to make large batches, you can also freeze it! I’d definitely stir or re-blend it for a couple minutes once it’s thawed though!

ALSO, THE WAY IT THICKENS UP IN THE FRIDGE… OMG. MINDBLOWN.

Without further ado, let’s get into how to make it!

OH BUT WAIT… just another little teaser… I had it this morning for breakfast with berries, banana, pure organic vanilla extract & Ceylon cinnamon & it was FREAKING HEAVENLY. Here’s a little preview of what I mean by H.E.A.V.E.N.L.Y.:

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INGREDIENTS:

  • 2 cups raw cashews (unsalted) soaked for at least 2 hours or overnight
  • A few pinches of of sea salt
  • 1 cup filtered water (or more or less depending on how thick/creamy you want it)
  • OPTIONAL: Add-ins to flavour as listed above

 

TO MAKE:

  • Soak your cashews in filtered water & sea salt. If soaking overnight, cover & refrigerate.
  • Add all the ingredients to a high-powered blender & blend for about 2 minutes. Add more water if you want to thin it out, BUT I SUGGEST NOT TO!

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  • If you’re adding in any add-ins to flavour it, add them in & blend again for about 30 seconds to a minute.
  • Store in a Mason jar/airtight container to preserve freshness.

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  • ENJOY!

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