Thick Cashew Cream

Cashew Cream is a great alternative to dairy in your recipes. The cashews blend beautifully after they have been soaked and you will get a really nice thick cream to use for soups and any recipe you want to thicken without dairy.

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Instructions

  • 1. Place cashews in medium sized bowl and cover with water
  • 2. Cover and place in fridge over night or for at least 8 hours
  • 3. Remove from fridge and rinse cashews in cool water
  • 4. Add cashews to high speed blender and add enough water to just cover the cashews
  • 5. Blend on high until smooth
  • 6. Store in fridge for 4-5 days or freeze.
  • 7. If you freeze cashew cream, when you thaw, just run it through the blender to get a good consistency

About Chef

Jackie

I am a self taught chef and baker and have studied nutrition for the past 15 years. I received my Health Coach certification from the Institute of Integrative Nutrition. ...