Mr. Dewie’s Cashew Base

Available NOW at our Scoop Shops and on Amazon!

$14.00/ea (16 oz)

The cashew base used for Mr. Dewie’s rich, creamy ice cream can now be enjoyed by everyone to make delicious plant-based recipes!  Use it to make cashew milk and cream, sauces, dressings, dips, cheeses, ice cream, and much more.  Scroll down for recipes and ideas!

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Why Mr. Dewie’s Cashew Base…

Just one ingredient: fresh cashews – these cashews are processed into a fine dry, powder-like paste that contains all of the goodness of whole cashews: oil, fiber, protein, vitamins and minerals. 

Though our cashews are not “certified organic,” they are farmed using 100% organic practices and policies.

Click here for more detailed background information about our cashews

Easy to use – Just scoop the powder base with a measuring spoon or cup and clean up is simple. No oily, gloppy mess of cashew butter, and you never have to soak cashews to prepare them for use.

No need for a high-speed blender -The fine consistency of our base makes it easy to blend or add to your recipes.  Any old blender will do! Within seconds, your blender will fully combine the base with your other ingredients. And, there is never any need to strain with a nut milk bag.   

Mr. Dewie’s cashew base makes vegan and vegetarian cooking and baking a snap!

CASHEW MILK

Making cashew milk is as easy as 1,2,3.

  • Scoop 2-3 generous tablespoons of Mr. Dewie’s cashew base into 1 cup of water.
  • Blend in blender for 20-30 seconds
  • Enjoy fresh cashew milk!

There is nothing as wonderful as homemade cashew milk … rich, creamy and delicious! The beauty is in its simplicity — just two ingredients, cashew base and water. There are no gums, oils, or sweeteners that are often found in store bought nut milks.  And, without those fillers, your homemade milk has a good deal more protein  (4.5 grams per serving versus just 1 gram).

Nut milks are naturally sweet, but if you enjoy your milk a little sweeter, add a few drops of vanilla, a dash of salt and a smidgen of your favorite sweetener (we love adding a half of a Medjool date into the blender).

Drink a cool, refreshing glass of cashew milk, or use cashew milk in your coffee, on hot and cold cereal, in your smoothies, overnight oatmeal, acai bowls, puddings, and any other recipes that call for dairy milk. 

See recipes for fun cashew milk variations.

ICE CREAM

Mr. Dewie’s recipes are proprietary, and not yet available to the public. In the meantime, we have compiled a list of other cashew based ice cream recipes for you.

Enjoy.

Rich and creamy cashew ice cream made with homemade cashew milk for the creamiest and most delicious ice cream ever! Simple and extremely satisfying. 

  • 2 cups (480ml) Homemade Cashew Milk
  • 1 cup (240ml) Coconut Cream
  • 1 cup (200g) White Sugar
  • 1/4 cup (60ml) Water
  • 2/3 cup (90g) + 1 Tbsp (10g) Cacao Butter (Finely Chopped, 3.5oz/100g in total)
  • 1/4 cup (55g) Coconut Oil
  • 1/2 cup (120g) Mr. Dewie’s Cashew Base
  • 1/3 cup (50g) Coconut Sugar
  • 1 tsp Salt

INSTRUCTIONS

  1. At least the day before you want to make ice cream, make sure the bowl for your ice cream machine is placed into the freezer so that it’s ready to go the next day.
  2. Prepare your homemade cashew milk. Add 1 cup of cashews to a bowl and then pour over boiling water and let it sit for 1 hour. Then drain the cashews and add them to the blender jug along with 1 cup + 2 Tbsp fresh cold water and blend very well until completely blended in. You should not have to strain this milk at all. It should be totally smooth. Use all of the milk in your ice cream.*
  3. Add the homemade cashew milk to a big bowl along with the coconut cream and set aside.
  4. Then get all your other ingredients ready before proceeding.
  5. Add the sugar to a saucepan along with the quarter cup of water. Stir constantly until the sugar is melted. You’ll know it’s melted when the wooden spoon is no longer making a scratching sound along the bottom of the saucepan.
  6. Add in the cacao butter, coconut oil, cashew butter, coconut sugar and salt and whisk in until everything is melted together.
  7. Then pour this out into the bowl with the cashew milk and coconut cream.
  8. Use an immersion blender to blend everything together. If you don’t have an immersion blender, then transfer everything to your blender jug and blend it and then return it to the bowl.
  9. Place the bowl into the freezer for 15-20 minutes so that the mixture gets chilled. When the mixture is chilled you might find that the mixture has started to harden along the sides, just stir it up well.
  10. Pour it into the ice cream machine and churn according to the manufacturer directions until you reach a soft serve consistency. Depending on the ice cream machine you have this could be anything from 25-45 minutes.
  11. When it’s reached soft serve consistency, pour it out into a loaf pan and smooth down with the back of a spoon, cover and place into the freezer to set completely.
  12. When it’s set, scoop into bowls and enjoy.
See more ice cream recipes

SAUCES

Learn how to make absolutely #1 The Best Vegan Garlic Alfredo Sauce as rated by readers! So easy, dairy-free, oil-free, just 6 ingredients (+salt & pepper) and so incredibly creamy and full of flavor! 

INGREDIENTS

  • 1 medium white onion, diced (200g) (MAKE SURE to measure out 1 1/2 cups b/c this is where lots of flavor comes)
  • 1-2 cups (240-480g) low sodium vegetable broth, divided
  • 1/2 teaspoon salt
  • 1/4-1/2 teaspoon ground black pepper
  • 4 x-large (15g) minced garlic cloves
  • 1/2 heaping cup (75g) Mr. Dewie’s Cashew Base
  • 1/2-1 tablespoon lemon juice (start with just 1/2 and taste after blended!)
  • 2-4 tablespoons nutritional yeast
See more sauce recipes

DRESSINGS

Creamy cashew salad dressing

My favorite go-to salad dressing is creamy cashew salad dressing.

Pour all of the following into a blender:

  • A half cup of Mr. Dewie’s Cashew Base
  • Enough water to cover the Cashew Base
  • A squeeze of lemon juice
  • A splash of low-sodium tamari
  • A clove of garlic
  • A small handful of cilantro
See more dressing recipes

DIPS

This Roasted Garlic Cashew Dip recipe is paleo and vegan, and packs a ton of flavor. It’s a healthy, dairy free appetizer that is both adult- and kid-approved!

Ingredients

Roasted Garlic

  • 4-5 garlic cloves
  • 2 tbsp oil avocado or olive
  • 1 large pinch kosher salt about ½ tsp

Cashews

  • 2 cups Mr. Dewie’s Cashew Base

Dip

  • Juice of 1 lemon about 2 tbsp
  • 1 tsp kosher salt
  • 3-4 tbsp oil avocado or olive
  • ¼ cup reserved cashew water

Instructions

Directions:

  • Preheat the oven to 375 degrees F
  • Tear off a piece of aluminum foil and make a slight well out of it. Place the garlic cloves in the center of it and pour 2 tbsp of oil and the large pinch of kosher salt in it. Wrap the foil tightly around the cloves, making a little sealed pocket. Place the foil in the oven and bake for 25-35 minutes, until the garlic is thoroughly soft.
  • Get the food processor or blender out and add in the Mr. Dewie’s Cashew Base, lemon juice, and salt. Pulse several times to start breaking things up. Add in the ¼ cup of water and pulse again to roughly combine.
  • Add in both the garlic and the oil into the food processor and blend well to combine.
  • Start slowly drizzling the oil into the cashew mixture 1 tablespoon at a time, until the dip reaches your desired consistency. This is best done while the food processor is still on so as to distribute evenly.
  • Once the dip is at your desired consistency, remove from the food processor or blender with a spatula and serve!
See more dip recipes

CHEESES