How To Basics: Cashew cream

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The Basics of making cashew cream

Ingredients

1.5 cups raw cashews

Water to cover

Directions

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.

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)

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.

What to make with the Cashew Cream

  1. lunch time turkey wraps
  2. breakfast pizza
  3. 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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