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Serves : Makes 4 1/2 cups

This supereasy cashew cream is the ultimate vegan swap for milk or heavy cream. Use it to enrich a soup or as the base for a bechamel—the natural fats in cashews cause it to thicken like heavy cream.   Slideshow: Breakfast Muffin Recipes

How to Make It

Step 1    

In a medium bowl, cover the rinsed cashews with water. Wrap with plastic and refrigerate overnight.

Step 2    

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.

Make Ahead

The cashew cream can be refrigerated for up to 4 days. Whisk or blend to re-emulsify.

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