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Cashew Cream

For anyone who follows me and my recipes, you’ll notice I use cashew cream in as many dishes and I possibly can. I can not get enough of how much this cream can add to a dish. It can be a decadent topper or add substantial savory flavor in a dish. Also, can we talk about the fact that this cashew cream will keep for 7 days…WINNER!

I typically will make a batch of cashew cream on Sunday, to use for the week. If I’m not planning to make a dish that calls for it, I use it for snacks ( our favorite is to mix cashew cream with salsa and eat with tortilla chips). You can store the cashew cream in a mason jar or a sealed topper ware container in the refrigerator.

What you’ll need:

Directions

  1. Add your soaked cashew and salt to your high powered blender. Add water in slowly and gradually. You’ll be tempted to add more water than necessary if you rush. Slow and steady. Scrape down the sides of the blender frequently.
  2. Add in more water as needed, depending on your desired consistency.
  3. Once completely creamed, pour into an air tight container for storage.
  4. ***If you added too much water when blending (your cashew cream is very loose) you can add more raw cashews to mixture. You’ll just need to blend longer due to the cashews being hard/not soaked.

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