Regular and Thick Cashew Cream

Cashew cream is a great substitute for cream and mawa which is frequently used in North Indian cooking and Indian sweets


  • 2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water


Put the cashews in a bowl and add cold water to cover them. Cover the bowl and then refrigerate overnight.

Next morning, drain the water and rinse the cashews under the cold water. Place in a blender with just a little bit of water to get a smooth cream. If doing small quantities, the grinder attachment for chutneys may work better. Add water after the mixture is smooth.


Makes about 2 ¼ cups thick cream or 3 ½ cups regular cream