Cashew Cream Recipe

By
Lee Zalben
Lee Zalben is a contributing writer at Serious Eats.
Lee Zalben

Lee Zalben, a.k.a. “The Peanut Butter Guy,” is the founder and CEO of Peanut Butter & Co. Author of The Peanut Butter & Co. Cookbook.

Learn about Serious Eats' Editorial Process
Updated August 30, 2018
20110811_CashewCream_Primary.jpg

I prepared this recipe using a traditional home blender. After 2 to 3 minutes of blending the texture was fairly smooth with hardly any grit. A heavy duty or professional blender (like a Vitamix) will produce an even smoother texture and do it in a little less time as well.

Recipe Details

Cashew Cream Recipe

Active 60 mins
Total 65 mins
Cook Mode (Keep screen awake)

Ingredients

  • 2 cups, whole, raw cashews
  • 1 cup apple juice (white grape juice also works)
  • 1/2 teaspoon vanilla extract
  • Pinch salt (optional)

Directions

  1. Rinse the cashews well in cold water and drain.

  2. Place the nuts in the pitcher of a blender and add the juice, vanilla extract, and salt if using.

  3. Pulse until the mixture starts to get smooth and let blend on medium to high speed for two to three minutes or until it is creamy.

  4. For best results, refrigerate for at least one hour, and then serve with your favorite vegan dessert.

Special equipment

Blender

This Recipe Appears In

More Serious Eats Recipes