How to Make Cashew Cream

🧂 Ingredients

• 1.5 cups cashews

  raw, unsalted
• 3/4 cup filtered water
• 1/8 tsp sea salt

  optional

Instructions

• 1 If you're using a high-speed blender, you can skip this part. If not, do a quick
  soak of the cashews by placing them in boiling water for 30 minutes. Drain and
  rinse before using.
• 2 Add the cashews, fresh filtered water, and salt to your blender. Blend until
  smooth and creamy.
  
  This can take a while if the blender is not too strong, so pause the machine
  every 2 minutes to scrape down the sides and give the machine a break.
• 3 Fridge: Store in the fridge in an air-tight container for 5-7 days.
  
  Freezer: Add 1-2 Tbsp of cashew cream into an ice cube tray. Allow them to
  freeze completely, then transfer them into a Ziplock bag. They'll keep for up to
  6 months in the freezer.
  
  Leave it to thaw overnight in the fridge and then mix well (or re-blend) for a
  few seconds or add the cream cubes directly to dishes, like hot sauces, to melt.

Nutrition Info