YIELD: 3 cups | PREP TIME: less than 5 minutes, plus 4 hours to soak the cashews
The thickness and neutral flavor of cashew cream make it a great stand-in for heavy cream for those who don’t tolerate dairy.
1 cup raw cashews
01 Soak the cashews in 2 to 3 cups of cool water for at least 4 hours or up to overnight. Refrigerate if soaking for more than 4 hours.
02 Drain the cashews and place them in a blender along with 2 cups of cool fresh water. Blend until very smooth.
03 Store the cream in a glass jar in the fridge for up to 5 days.
