Cashew Cream #1
A thicker version of a delicious cashew cream great on its own or as a base for flavored dips and spreads
- 1 cup Cashews (RAW & soaked)
- 1/4 cup Water
Soak cashews overnight or cover with boiling water and let soak for 3-4 hours.
Discard soaking water and add 1/2 cup fresh water.
Blend in high-power blender for smoothest cream. See recipe notes.
Use on its own as a spread or add to recipes (see recipe notes).
Store unused cream in covered container for up to a week in the refrigerator (Nancy uses a small mason jar with a screw-top lid). You can also store in the freezer (see recipe notes).
If you have a high-speed blender (such as a Blendtec or Vitamix), you don't have to pre-soak the cashews.
Use cashew cream in Savory Cheeze Sauce