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 

Tal Ronnen
March 2016

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Recipe Summary

total:
5 mins
Yield:
Makes 4 1/2 cups
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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