Learn how to make creamy, versatile cashew cream with just two ingredients—cashews and water. This simple recipe is the ultimate dairy free substitute, perfect for everything from pasta sauces to desserts. It’s easy to make and can be used in so many ways!
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- 1 cup raw cashews
- 1 1/2 cups water
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Soak the cashews. Place your cashews in a mason jar or other air tight container and cover with water – adding more if needed. Cover and allow the cashews to soak overnight.Quick soak alternative: Place cashews in a mason jar and cover with boiling water. Allow the cashews to soak for at least 1 hour, or until cooled.
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Blend the cashew cream. Drain the cashews, reserving about 1 cup of the water. Place the reserved water and soaked cashews in a high speed blender and blend until smooth.
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Storage tips. Transfer the cashew cream to a mason jar or airtight container and store for up to 1 week in the fridge or freeze for up to 3 months. If the cream separates after thawing, you can re-blend it to restore its consistency.
Serving: 0.25cups Calories: 71kcal Carbohydrates: 4g Protein: 2g Fat: 6g Sodium: 3mg Fiber: 0.4g Sugar: 1g Vitamin C: 0.1mg
