Cashew milk is a staple in our home. I make it every week and use it in smoothies, sauces, quiche, ICED COFFEE (come to Mama!), really any place that milk or half-and-half is called for.
Cashew cream has a thicker consistency – more like heavy whipping cream. I use it in place of cream for sauces like Chicken and Veggie Alfredo and Chicken with Mushroom Wine “Cream” Sauce.
Cashew Milk (Paleo, dairy-free)
Author: Jen - my BIGFAT grain free life
Ingredients
- 1½ cups raw cashew pieces, soaked 3-6 hours
- 4½ to 5½ cups filtered water
Instructions
- After soaking, drain cashews and toss into blender. Add filtered water.
- Start blender on low, then increase to high and blend several minutes.
- Cashews will go through a grainy stage but after a few minutes will change to a silky texture.
- Store in a glass container with a lid in the fridge 3-5 days.
- Shake well before using.
Cashew Cream (Paleo, GAPS, SCD, dairy-free)
Author: Jen - my BIG FAT grain free life
Ingredients
- 1½ cups raw cashew pieces, soaked 3-6 hours
- 1½ cups filtered water
Instructions
- After soaking, drain cashews and toss into blender. Add water.
- Blend on low, then quickly turn blender to high and blend for several minutes.
- Cashew cream freezes well (think popsicles).
- I like to pour the cashew cream into small glass mason jars and then freeze. Its a breeze to take one or two out the night before to use later in recipes like Chicken and Veggie Alfredo.
This is one of my goal recipes to make this month, and I love that you said it freezes well!
Thanks Jen!
Just tried making the cashew milk with my ninja….. Got pretty smooth but still a little gritty. I had on high for probably 15 minutes total….. Thoughts?
Wow Heidi. I’m not sure. How long did you soak the cashews first? I use a Vitamix and haven’t had that happen. 15 minutes should be sufficient.
So sorry you had trouble!
XO
Jen