Ingredients
Method
- Soak cashews in hot water for 20 minutes.
- Drain all the water and rinse the cashews thoroughly.
- Add drained cashews to a blender jar along with fresh water.
- Blend for 1 to 2 minutes or until smooth and creamy.
- Use immediately or refrigerate in a glass jar for 4 to 5 days.
- For longer storage, freeze for up to two months.
Notes
- For the silkiest texture, ensure your cashews are well-soaked and blend them for a full 1-2 minutes, scraping down the sides as needed. A high-speed blender is ideal. - If the cream is too thick, add a tablespoon of water at a time until desired consistency is reached. - Store leftover cashew cream in an airtight container in the refrigerator for up to 5 days, or freeze for longer storage.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.