Description
Prepare to be swept away by the creamy decadence that can be conjured with just three humble ingredients in a mere five minutes of preparation. This velvety Cashew Cream will become your secret weapon for adding luscious, plant-based creaminess to all your favorite dishes!Â
Ingredients
Scale
- 1 cup cashews (soaked, drained & rinsed)*
- 1/2 - 1 cup water
- 1/2 teaspoon salt
Instructions
- Prep the cashews either using the overnight or quick-soak method (see notes).
- Make the cashew sauce by adding the cashews, 1/2 cup of water, and salt to a high-speed blender. Blend on the highest speed for 60 until smooth and creamy. Add more water a tablespoon at a time to get your blender going if necessary.
- Use this cashew cream in all of your favorite recipes! I add it to pasta sauces, soups, and dressings, and also on things like tacos, Buddha bowls, and casseroles. Really anything that needs an extra creamy touch, this cashew cream can be used for the job!
- Store in an airtight container in the refrigerator for 3-4 days, or freeze for up to three months. When ready to use, thaw overnight in the refrigerator.
Notes
To soak cashews, place them in an airtight container covered with water for 8 hours or overnight. If you're in a time crunch, do the quick-soak method by placing the cashews in a heat-safe bowl and soaking them in boiling water for 30-60 minutes. For both ways, drain and rinse the cases before using.
- Prep Time: 5 Minutes
- Category: Staple
- Method: Blender
