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:
- High powered blender ( I have a Vitamix anything similar to this will do.) ** you can use a food processor if you don’t have a high powered blender; it just might take a little longer to reach the creamy consistency.
- 2 1/2 cups raw cashews ( soaked for 10 mins in boiling water, or soaked for 4 hrs with room temp water)
- 1/2 cup water ( you can use the water you used to soak the cashews)
- 1 tsp salt
- 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.
- Add in more water as needed, depending on your desired consistency.
- Once completely creamed, pour into an air tight container for storage.
- ***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.