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–+ servings

Cashew Cream

5 from 2 votes
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Course Sauces
Servings 1.5 Cups

Equipment

Ingredients
 
 

  • 1 cup Raw Cashews (Unsalted)
  • 1/2 - 1 Cup Water or Plant Milk (Unsweetened)
  • 1 - 2 Tbsp Lemon Juice or Vinegar
  • Salt

Instructions
 

  • Soak the cashews in boiling water for about 10 - 15 minutes. Then drain and add then to a HIGH SPEED blender (like a Vitamix)
  • Add the Water or Plant Milk (Water will give a thinner consistency, Plant Milk a thicker, richer one, so choose based on what you'd like.)
    The more liquid you add the thinner the cream will be. I'd suggest starting with 1/2 cup and adding more as you see fit.
  • Blend until smooth in a HIGH SPEED BLENDER (this is necessary unfortunately to avoid a chunky cream)
  • Add any lemon juice, vinegar or salt that you see fit.
  • Store in the fridge and use within 1 week.
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