Cashew paste – A gluten-free, dairy-free, and vegan alternative to heavy cooking cream. It adds a creamy texture and tasty twist to a variety of dishes!
How to make a vegan cashew paste or cashew cream and where can I find one? This is the most commonly asked question.
Most supermarkets have started selling vegan cashew paste, but why buy it from the market when you can make one at home.
Have you ever tried making Cashew cream at home?
If you haven’t, do give it a try. It’s effortless and comes together in minutes ( minus the soaking time).
Plus nothing beats homemade.
Cashew paste is perfect for people who are looking to limit their dairy intake. Simply, sub heavy cream with cashew paste/cream and you will have a creamy recipe that is dairy free and tastes equally good.
Cashew paste is a very versatile ingredient with endless possibilities! Add a teaspoon of cashew paste to any meal, and it will lend a velvety, rich and creamy texture.
Few tested and tried options are –
- cashew cheesecakes,
- any pasta sauce
- cashew alfredo to name a few.
Besides that, cashew paste is an excellent substitute for no onion no garlic cooking. Just mix a tablespoon with tomato paste, and there you have your thick and creamy gravy.
Are these cashews raw or roasted?
All the cashews commercially sold are already roasted (even the ones termed as raw). If you buy cashews from a store that says roasted, it merely means it is roasted for the second time.
The cashew nut is the seed nestled inside a shell that grows on the fruit of the cashew tree. The shell is toxic, so the nut has to be removed before it can be eaten. This is typically done by roasting the nut in the shell; the shells are then removed by hand. Raw cashews, therefore, are not really raw; they have already been roasted to remove the shell. Cashews marketed as roasted have been roasted a second time, after they have been removed from the shell. Source- Our everyday life
Cashew cream or cashew paste stores well in your refrigerator. Store it in an airtight container, and it is good for 1-2 weeks.
For a longer shelf life, store the paste in the freezer. It stays good for 4-6 months.
- 2 cups of raw, Roasted Cashews
- About 3/4 cup of water to make a thick paste.
1. Soak raw, roasted cashews for 2 hours.
2. Drain cashews and wash under cold water for few seconds. Transfer the cashews to a food processor and ground into a fine powder. If using unsoaked cashews (right off the refrigerator), soak it in warm water for 30- 40 minutes, before grinding.
3. Slowly add water to the granulated cashews and grind it to a fine paste.
4. If the mixture is grainy in texture, add some more water and keep grinding the cashews until you get the desired consistency – smooth and creamy.
5. Store it in an airtight container and use as desired.