- 2 cups whole raw cashews, rinsed
- 3 cups filtered water, plus more for soaking
How to make this recipe
In a medium bowl, cover the rinsed cashews with water. Wrap with plastic and refrigerate overnight.
Drain the cashews and rinse well. In a blender, combine the drained cashews with the 3 cups filtered water; blend until very smooth and creamy, 3 to 5 minutes.
The cashew cream can be refrigerated for up to 4 days. Whisk or blend to re-emulsify.