If you are looking to avoid dairy or animal products entirely this cashew cream can be substituted for heavy cream in just about any recipe. I have been using it to make french onion dip, creamed spinach, creamy soups, salad dressings, Swedish cream and more.
1 cup raw cashews, soaked for 2-4 hours, rinsed and drained
3/4 cup filtered water
1/4 cup filtered water (more or less depending on how much water the cashews absorbed during soaking)
1. Place cashews and 3/4 cup water into the container of a high speed blender like a Vitamix and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High.
2. Blend until the mixture becomes smooth and starts to thicken. With the motor running, slowly add more filtered water until you reach your desired consistency keeping in mind that cream will thicken slightly when refrigerated.
3. Store in the refrigerator in an air tight container like a mason jar.
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