Cashew Cream is a great alternative to dairy in your recipes. The cashews blend beautifully after they have been soaked and you will get a really nice thick cream to use for soups and any recipe you want to thicken without dairy.
Thick Cashew Cream
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- Yield
- 2 cups
- Difficulty Level Easy
Ingredients
- 2 cups raw unsalted cashews
- water to cover
Instructions
- 1. Place cashews in medium sized bowl and cover with water
- 2. Cover and place in fridge over night or for at least 8 hours
- 3. Remove from fridge and rinse cashews in cool water
- 4. Add cashews to high speed blender and add enough water to just cover the cashews
- 5. Blend on high until smooth
- 6. Store in fridge for 4-5 days or freeze.
- 7. If you freeze cashew cream, when you thaw, just run it through the blender to get a good consistency
Instructions
- 1. Place cashews in medium sized bowl and cover with water
- 2. Cover and place in fridge over night or for at least 8 hours
- 3. Remove from fridge and rinse cashews in cool water
- 4. Add cashews to high speed blender and add enough water to just cover the cashews
- 5. Blend on high until smooth
- 6. Store in fridge for 4-5 days or freeze.
- 7. If you freeze cashew cream, when you thaw, just run it through the blender to get a good consistency
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