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Mar 15, 2014 06:19 PM

Cashew cream - to freeze or not to freeze

I am quite intrigued by the idea of cashew cream. Is it something that can be frozen in portions or should make just enough to use in a few days?

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  1. I've never tried freezing it....somehow i think it would get watery and weird....
    Its so fast to make, and keeps a good 4-5days (maybe longer? I run out by then!)
    Its so damned good, and works as a great base for so many more other recipes depending on how thick/thin you make it.
    I actually make mine with an immersion blender which works great for smaller batches and gets it super smooth and fluffy.....
    My favorite is to just add a splash of basalmic, salt and lots of pepper, and use as a salad dressing or sauce for veggies. But it can really be used in place of any sour cream/yogurt/cream etc easily. Just don't cook it very long or past a light simmer or it gets weird and seperates.

    6 Replies
    1. re: Ttrockwood

      I guess I can just make small batches like with 1/2 cup of nuts. I love the idea and have been trying to find good ways to use it. Thanks for the tips.

      1. re: fldhkybnva

        If you do try freezing it please update the thread!
        Tastespotting has some great ideas for uses:

      2. re: Ttrockwood

        Good to know it can be made with an immersion blender. I don't have a high-speed blender, and have trouble getting it smooth in my regular 10-year old blender. I'll try small batches with the immersion next time.

        1. re: patricium

          Just be sure to soak the raw cashews (i buy the pcs since they're cheaper) overnight and then i use a deep kind of narrow container with a splash of water as needed

          1. re: Ttrockwood

            Pieces work? I read a few sites that said they were too dried out but I guess from a fresh source they'd be fine. Do you add water after you drain and before you blend or just if needed if the blend is too thick?

            1. re: fldhkybnva

              I always buy pcs! They're like $4/lb cheaper. I get them from a market with huge turnover and soak overnight. Toss the soaking liquid. I usually add a little bit of water (2TB?) to get them started blending and then more if needed or to adjust the consistency- depends what i'm going to use it for. Salad dressing or sauces, thinner, but for something like cheesecake or a dip then thicker.
              It seems to thicken a little in the fridge, but easy to whisk in a little liquid to loosen it back up if needed.