Cashew Cream
This Cashew Cream is a great dairy free alternative to heavy cream. It's neutral in flavor and can be used in pasta sauces, soups and more!
Servings 1 cup
Equipment
- blender
Ingredients
- 1 cup raw cashews
- ½ -1 cup water
Instructions
- Soak cashews in very hot water for about 30 minutes if you have a high speed blender. If you don't have a high speed blender soak cashews overnight.
- After soaking, drain the cashews and transfer to blender. Add up to 1 cup of fresh water.
- Blend until very smooth stopping to scrap down sides of blender as needed.
- Adjust the thickness by adding additional water, if desired.
- If you want to make any of the variations listed in the post add those components and blend again to incorporate.
Notes
Variations
- Herb - add a small handful of fresh herbs such as cilantro, a pinch of salt and fresh lime juice for a bright sauce to drizzle over grain bowls.
- Cheesy - add 2-3 tablespoon nutritional yeast, a good pinch of salt and fresh lemon juice for a kid friendly sauce for pasta.
- Sweet - add 1-2 tablespoon maple syrup and a little cinnamon or ginger to use with fresh berries, peaches or other fruit.