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Cashew Cream

Type:

Ingredients

  • 1.5 Cups Raw Cashews
  • 3 Cups Water

Instructions

  1. Soak 1.5 cups of raw cashews in enough water to cover and float the cashews overnight or at least 4-6 hours. Soak overnight for best results. Drain and blend in food processor until smooth and creamy. Slowly add water to obtain desired consistency. Each processor is different so it may take a few to several minutes. Scrape the sides down periodically to ensure an even blend. This makes around 1.5 to 2 cups blended.

  2. Can this be made ahead? Yes! I have had it stay good in the refrigerator for a week.Is it freezer friendly? Yes! I usually put it in one cup containers to freeze and let it thaw slowly in the refrigerator a day or two before I use it. Or pull a 1 cup container out and use it all week.

Recipe Notes

**Generally speaking the amount of cashews you soak will be the amount you get creamed plus a little bit more with the water you add., essentially a 1:1 ratio (1 cup of raw cashews + soaking = 1 cup cream)

**What to make with the Cashew Cream??

-lunch time turkey wraps

-breakfast pizza

Add paleo mayonnaise, half a juiced lemon and ranch dressing seasoning, mix to taste. Makes for a great dip for vegetables or pizza "sauce" for a veggie pizza.

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