Easy Cashew Cream for Strogonoff

After treating two rounds of Brazilian guests to a childhood favorite they thought they’d never be able to eat again, I realized many others might be wanting a solution to this problem. We can live without dairy, but we shouldn’t have to live without Estrogonofe. 

This easy method for making a dairy-free cream at home has become my go to for many recipes. It has been taste-tested by traditionalists, children, and a few Brazilians, all who loved it, and almost *gasp* prefer it. 

Equipment:

Blender

Ingredients:
3/4 cups of cashews
Water

Servings: Makes 500ml

Time: 2-24 hours soak time + 5 minutes

Steps

Soak ¾ cup of cashews for a minimum of two hours or overnight. The longer the soak in this window the better, shorter soak times might make the result grainy. It’s still fine, just may not look as smooth. 

Drain the water

Blend for 5 minutes (yes 5 WHOLE minutes) with 1.5 cups of water 

Use as you would real cream

Serving Suggestion
Use to finish your Estrogonofe sauce, any creamy dish, or to add depth to a soup.

For a video of this recipe click Here