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Cashew Cream

Basic Cashew Cream


  • Author: Cassie Johnston
  • Prep Time: 6 hrs, 3 min
  • Total Time: 6 hrs, 3 min
  • Yield: 1 1/2 - 4 cups 1x

Description

Omnivores and herbivores alike will love this cashew cream. Use it anywhere you’d use heavy cream or half and half!


Scale

Ingredients

  • 1 cup raw, unsalted cashews
  • Water

Instructions

  1. Place cashews in a bowl or jar (I like using a wide-mouth quart mason jar) and cover with water. Let soak overnight (at least 6 hours).
  2. Once soaking is finished, drain and rinse the cashews, and place in the basin of a high-powered blender. Add one cup of water for heavy cream thickness, two cups of water for half-and-half thickness, and three cups of water for milk thickness and blend on high until very smooth—about three minutes.
  3. Store in covered container in the fridge for up to 10 days. The cream will get thicker as it cools.

Notes

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

Super quick method: Place cashews and three cups of water in a saucepan, bring to a boil, and continue boiling for 10 minutes. Drain and rinse before proceeding.

  • Category: Vegan
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