Cashew Cream

🥘 Ingredients

• cashews ½ cup
• water 1 cup

1. 1

   Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Soak for 20 to 30 minutes .
2. 2

   Drain the cashews and add them to a high-speed blender with 1 cup (240 ml) fresh water . Blend on high until completely smooth - about 1 minute .
3. 3

   Use in place of coconut milk or dairy cream in pasta, soup, overnight oats, beverages (only if using the lesser amount of cashews - and strain for best texture), desserts, and anything else that would benefit from a creamy boost! Sadly, it doesn’t work for making whipped cream (we tried!).
4. 4

   Store leftover cashew cream in a sealed container in the refrigerator for 3 to 4 days. We haven’t tested freezing it, but suspect it would work, though it’s always best when fresh.