Cashew Cream

Cashew cream is really quite simple. Just two ingredients. Cashew cream is the ultimate dairy-free substitute that can be used for all sorts of plant-based recipes calling for a milk or cream base such as stroganoff, cream based soups or anywhere you’d use heavy cream or half and half.

Ingredients

1 cup raw cashews

2 cups water

Instructions

1. Place cashews in a bowl or jar along with enough water to cover the cashews. Soak overnight or for at least 6 hours.

2. Once the cashews have soaked, drain and rinse and add to a high-speed blender. Add water and blend on high until smooth and creamy, about 2-3 minutes depending on your blender. I highly recommend a Vitamix type blender.

3. Store in an airtight container refrigerated for up to 10 days.

Note:

Cashew quick soak method: Cover cashews with boiling water and let sit 1 hour before proceeding.

This is an easy recipe to double or make half, depending on what you need.