Cashew Cream
Cashew cream is a simple vegan and dairy-free trick to make soups, sauces, and pastas creamy. Here’s how to make it, and all my favorite ways to use it!
- Prep
- 1 hr
- Total
- 1 hr
- Yield
- 1 cup
Ingredients 3
- 1 cup raw or roasted cashews*
- ¾ cup water or vegetable broth
- ½ teaspoon kosher salt
Method 2
- 01
Place the cashews in a bowl and cover them with water. Soak for at least 1 hour (or the very least, 30 minutes if you have a high speed blender). For preparation in advance, you can soak the cashews overnight, which is even better.
- 02
Drain the cashews. Add the cashews, broth or water, and salt to a blender, then blend on high for 1 minute. Stop and scrape, then add additional liquid if necessary to come to a creamy consistency. Blend for several minutes until creamy and smooth. (Store in a sealed container in the refrigerator for up to 1 week or in the freezer for several months.)
Provenance
- recipe-clones/acouplecooks-data
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