Omnivores and herbivores alike will love this cashew cream. Use it anywhere you’d use heavy cream or half and half!
- 1 cup raw, unsalted cashews
- 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).
- 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.
- Store in covered container in the fridge for up to 10 days. The cream will get thicker as it cools.
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.