Embracing the Art of Cashew Cream
Cashew cream is a versatile and plant-based alternative to traditional dairy cream. It's a favorite among vegan and vegetarian cooks for its rich, creamy texture and its ability to seamlessly substitute in various recipes. This post will guide you through three straightforward steps to create perfect cashew cream, with advice from the famous chef Andrew Rea, known as Binging with Babish.
Ingredients for Cashew Cream
To start your cashew cream journey, gather these basic ingredients:
- 1 cup of raw, unsalted cashews
- Water, as needed
- Optional: A dash of salt, lemon juice, or any flavor you wish to add
Step 1: Soaking the Cashews
The first step in creating cashew cream is to soften the nuts. Here's how:
- Quick Soak: If you're in a hurry, soak the cashews in hot water for at least 20 minutes. This speeds up the process but might slightly affect the texture.
- Standard Soak: For the best results, soak cashews overnight in room temperature water or for at least 4 hours. This ensures the cashews are thoroughly rehydrated, which is crucial for a silky smooth cream.
💡 Note: After soaking, the cashews will expand, so ensure your container has enough space. Also, don't use the soaking water for blending as it can be slightly bitter; instead, use fresh water.
Step 2: Blending to Perfection
The blending phase is where you turn cashews into cream:
- Drain and rinse the soaked cashews to remove any enzymes that could make your cream taste bitter.
- Transfer them to a high-speed blender, ensuring to only fill it halfway to prevent overcrowding.
- Add fresh water to achieve your desired consistency:
- 1/2 cup for thicker cream
- 1 cup or more for thinner, pouring cream
- Blend on high speed for about 2 minutes or until the mixture is completely smooth. The key is patience; allow the blender to run long enough to eliminate any graininess.
If you find that the mixture isn't blending smoothly, here's what you can do:
- Use a plunger or stir the mixture if necessary.
- Strain the cream through a fine mesh sieve or nut milk bag to remove any remaining particles, enhancing its smoothness.
💡 Note: If you're using a regular blender, soak the cashews longer to compensate for lower blending power.
Step 3: Enhancing and Storing
Your cashew cream is almost complete, but there are a few final touches and storage tips:
- Consider adding a pinch of salt to bring out flavors or lemon juice for tanginess.
- Other additions like vanilla extract, maple syrup, or nutritional yeast can be introduced to align with your recipe needs.
| Additives | Function |
|---|---|
| Lemon Juice | Adds tanginess and prevents discoloration |
| Salt | Enhances flavor |
| Nutritional Yeast | Creates a cheesy flavor |
| Vanilla Extract | Adds sweetness |
For storage:
- Store cashew cream in an airtight container in the refrigerator. It will keep for about a week.
- Freeze the cream in ice cube trays for long-term preservation. Transfer the frozen cubes to a freezer bag for convenience; they can last for 2 months.
As the cashew cream sits, it might thicken. Simply give it a good stir or blend again before using.
With these steps, you'll have a creamy, versatile cashew cream ready to elevate your plant-based dishes. From sauces to desserts, cashew cream provides the richness of dairy without the lactose, aligning perfectly with the culinary insights from Babish.
Recapping the Cashew Cream Creation
In this post, we explored the process of making perfect cashew cream, from selecting the best cashews to understanding the right soaking times and blending techniques. With these steps, you're now equipped to create a luxurious, plant-based cream that can seamlessly replace dairy in various recipes. Whether you're new to vegan cooking or an experienced chef like Andrew Rea, this cashew cream will become an indispensable part of your kitchen repertoire.
Can I use roasted cashews instead of raw?
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Roasted cashews can be used, but they might give your cream a different, more robust flavor profile. Soaking time might also need to be adjusted as they can soften more quickly.
Why does my cashew cream taste bitter?
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Over-blending or using old cashews can lead to bitterness. Ensure you’re using fresh cashews and blend just until smooth to avoid overheating the mixture.
Can I substitute cashew cream for heavy cream in all recipes?
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While cashew cream can replace heavy cream in many recipes, it has different fat content, which can affect the texture and stability of certain dishes like whipped cream or certain baked goods.
What if I don’t have a high-speed blender?
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Soaking the cashews for longer will help if your blender isn’t as powerful. Also, blending in small batches and using a finer mesh to strain can achieve a smoother texture.
How can I thicken cashew cream?
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Use less water, blend longer to aerate, or refrigerate to thicken naturally. You can also use additives like agar-agar or xanthan gum for a more professional texture.
