All About Cashew cream
Your complete guide to cashew cream - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Cashew cream Last?
Storage times and freshness tips for cashew cream in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Store-bought, unopened, shelf-stableUp to the 'Best By' or 'Use By' date on the package, typically 6-12 months
Signs of Spoilage
Swollen or bulging packaging (carton or pouch); leakage; foul or sour smell immediately upon opening; visible mold; unusual color or texture.
How to Check
Packaging Inspection: Before opening, check if the package is intact, not bulging, or leaking. Swelling indicates gas production from microbial activity. Smell Test: Upon opening, take a cautious sniff. A fresh product should have a neutral or mild nutty scent. Any strong, sour, or off-putting odor means it's bad. Visual Inspection: Pour a small amount into a clean bowl. Look for unusual colors, mold, or an excessively lumpy/separated texture.
Storage Tips
Store in a cool, dry place away from direct sunlight. Once opened, follow the 'Opened, refrigerated' guidelines.
Opened, refrigerated5-7 days (always check manufacturer's recommendation on store-bought products)
Signs of Spoilage
Sour, rancid, or cheesy smell; visible mold (green, black, pink spots); significant discoloration; excessive separation with clumping that doesn't re-emulsify; slimy or unusually thick texture.
How to Check
Smell Test: The most reliable indicator. A sour or off-smell is a clear sign. Visual Inspection: Check for mold on the surface or sides, and any unusual color changes. Texture Test: If it's excessively thick, clumpy, or has separated beyond normal slight separation, it's likely spoiled.
Storage Tips
Transfer any remaining product from the original container (if it's not resealable) to an airtight container. Keep it tightly sealed to prevent bacterial growth and absorption of other food odors. Always use clean utensils to scoop out the cream to avoid introducing contaminants.
Frozen2-3 months for best quality
Signs of Spoilage
While technically safe for longer, quality degradation includes a significantly grainy or curdled texture after thawing that doesn't smooth out; freezer burn (dry, discolored spots on the surface if not properly sealed); off-odor after thawing (though rare if frozen quickly).
How to Check
Visual Inspection (after thawing): Check for excessive separation, graininess, or a curdled appearance. Smell Test (after thawing): A quick sniff will confirm if there are any off-odors.
Storage Tips
Freeze in airtight, freezer-safe containers or ice cube trays for individual portions. Leave some headspace as the cream will expand slightly. Thaw in the refrigerator overnight. Expect some separation and a slightly grainier texture upon thawing; a good whisk or blend (a hand blender works well) can often restore much of its original consistency, especially if used in cooked dishes or smoothies. Not ideal for applications where a perfectly smooth, fresh texture is paramount (e.g., whipped cream).
Homemade, refrigerated3-5 days
Signs of Spoilage
Sour, rancid, or cheesy smell; visible mold (green, black, pink spots); significant discoloration (yellowing, greyish tint); excessive separation with watery liquid at the bottom and a thick, clumpy top layer that doesn't re-emulsify; slimy or unusually thick texture.
How to Check
Smell Test: Give it a good sniff. Fresh cashew cream has a mild, slightly nutty, or neutral aroma. Any sour, cheesy, or otherwise unpleasant smell indicates spoilage. Visual Inspection: Look for mold growth on the surface or sides of the container. Check for unusual color changes. Texture Test: Stir it. If it's very clumpy, stringy, or has separated into distinct layers that don't mix back easily, it's likely spoiled.
Storage Tips
Store in a clean, airtight container to prevent contamination and absorption of fridge odors. Slight separation is normal; stir well before use. Always use clean utensils to scoop out the cream to avoid introducing contaminants.