Is there a good alternative to dairy cream? Simple answer is yes. As part of my research into making plant based, veggie or vegan versions our favourite dishes I wanted to find an alternative to cream and sour cream. I hit the jackpot and found cashew nut cream and I have never looked back. We use it in every instance we would have used dairy cream, in savoury and sweet dishes. It is delicious, super simple and healthier than dairy cream. It is also handy for lactose intolerant folk!
- Double cream contains: 50% fat, 31% saturated and 1.5% protein.
- Cashew cream contains: 33% fat, 6% saturated and 15% protein (based on equilivant thickness to double cream)
This is where I believe being open minded and looking at other approaches to food really gives us the best of both worlds. You don’t have to be a vegan to make use of vegan recipes. In fact why consider it vegan at all, it is simply a nut cream and can be part of any diet.
How to make it – Using plain, wholefood cashew nuts, not the salted or roasted version. I buy Tesco or Waitrose organic cashew nuts https://www.tesco.com/groceries/en-GB/products/266565966 but non organic works just as well https://www.tesco.com/groceries/en-GB/products/271666995 you can also use cashew pieces which are sometimes cheaper.
- The quantity of nuts depends how much cream you want to make. 50 grams of nuts makes around 75 grams of cream.
- Soak the nuts in cold water for around 2 hrs, (you can leave them for longer). Cover them in water plus some to allow for swelling. They are ready when they have swelled up. If you are in a hurry you can use very hot water and soak for around 30 mins.
- Once soaked drain the water and rinse.
- Add enough water to just cover the nuts. You can adjust the amount of water depending on the desired thickness of the cream. Remember you can add but you can’t take away.
- Add to a blender, the better the blades and power the smoother the cream. I use a Nutraninja which is the best kitchen gadget we own.
- Blend until it is smooth and creamy. 1-2mins. It should not have any bits however small, if it does just keep blending. If it doesn’t go smooth it is because you didn’t soak the nuts for long enough, you added too much water initially or your processor blades are not sharp enough.
- Use straight away or store is an airtight container in the fridge for up to 5 days. If you find it has thickened in the fridge just stir in more water before serving.
We use it in Mexican dishes, to thicken soup, to make a lovely cream curry, instead of yogurt or cream in desserts. I use it just as it comes but you can add flavours if you want to go wild:
- 2 teaspoons freshly squeezed lemon juice
- 1 clove minced garlic
- Dash paprika
- Dash onion powder
- 1 teaspoon vanilla extract
- 1-2 tablespoons maple syrup
- ¼ teaspoon cinnamon
- 2 teaspoons minced, fresh ginger
- ¼ teaspoon cardamom
Needing to gain weight is not a problem that most of us have but if that is the case, especially for someone convalescing, it is packed with calories, good fats and protein and can be easily added to smoothies and soaps to increase the calorie count.
You can use raw, shelled sunflower seeds in place of the cashews for a nut-free version. Pine nuts, macadamia nuts, and almonds will all work with the same amount of soaking time.