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
2 cups whole raw cashews, rinsed
3 cups filtered water, plus more for soaking
How to Make It
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.
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