Is cashew cream healthier than heavy cream?

Cashew cream is a great option for those looking for a healthier alternative to heavy cream. It's lower in calories and saturated fat, and packed with healthy nutrients. It’s great for vegan and dairy-free diets. Just keep in mind that it's still high in fat, so enjoy it in moderation as part of a balanced diet.

What is the difference between cashew milk and cashew cream?

The main difference between cashew milk and cashew cream is their texture and how they are used in cooking. Cashew milk is a thinner liquid that can be used as a dairy-free milk alternative, while cashew cream has a thicker, creamier texture that can be used in place of heavy cream or sour cream.

Why is my cashew cream grainy?

If your cashew cream is grainy, it's probably because you didn't soak the cashews for long enough, didn't blend them adequately, or used a low-quality blender. To avoid this issue, be sure to follow the recipe instructions closely and blend your cashews until they're completely smooth.

Does cashew cream thicken when heated?

When heated, cashew cream can thicken because of its high-fat content, much like heavy cream. This happens when the water in the cream evaporates, resulting in a creamier, thicker texture. However, the thickening effect may not be as pronounced as it would be with heavy cream. It's important to note that overcooking or boiling cashew cream can cause it to break down and become grainy, so it's best to heat it gently and avoid high temperatures.

Cashew Cream | Feed Yourself Plants

Cashew Cream Recipe

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Author: Bruna
Total Time: 10 minutes
Yield: 500 ml 1x
Diet: Vegan

Description

This simple cashew cream is the perfect vegan and dairy-free alternative to traditional cream! With its smooth and creamy texture, it can be used in a variety of recipes, such as sauces, dips, dressings, and desserts. Best of all, it’s super easy to make!

Ingredients

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1 cup raw cashews (unsalted and unroasted)
1 cup filtered water

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Instructions

Place cashews in a glass container, cover with room temperature water, and soak for 4 hours or overnight. For a quicker method, pour boiling water over the cashews and let them soak for about 10 to 15 minutes.
Drain and rinse the cashews, then transfer them to a blender along with filtered water (the amount specified in the recipe). Blend until very smooth and creamy.
Transfer the cashew cream to an airtight container and refrigerate for up to a week. The cream will thicken up as it chills.

Equipment

Nutribullet Blender

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Weck 1/2L Tulip Jar

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Notes

Before using the cream, give it a stir as it may separate during storage.

This recipe is versatile and can be used as a substitute for dairy cream in a variety of recipes, such as soups, sauces, desserts, and dips. If you want to get creative and try out some new flavors, consider adding some optional ingredients. Check out the ‘Variations & additions’ section for inspiration.

Prep time does not include soaking time.

The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice.

Prep Time: 10 minutes
Category: Cooking Basics
Method: Blend
Cuisine: American

Nutrition

Serving Size: 1 tablespoon
Calories: 21.8 kcal
Sugar: 0.2 g
Sodium: 0.5 mg
Fat: 1.7 g
Saturated Fat: 0.3 g
Unsaturated Fat: 1.4 g
Trans Fat: 0 g
Carbohydrates: 1.2 g
Fiber: 0.1 g
Protein: 0.7 g
Cholesterol: 0 mg

Keywords: vegan cream, dairy-free cream, healthy, easy, plant-based

Find it online: https://feedyourselfplants.com/cashew-cream-recipe/