Basic Cashew Cream
Omnivores and herbivores alike will love this cashew cream. Use it anywhere you’d use heavy cream or half and half!
Servings: 6 servings
Calories: 119kcal
Ingredients
- 1 cup raw unsalted cashews
- Water
Instructions
- 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.
Video
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.
Nutrition
Serving: 0.25cup | Calories: 119kcal | Carbohydrates: 6g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 3mg | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.1mg | Calcium: 8mg | Iron: 1mg
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