Easy Homemade Cashew Cream Recipe
Servings: 8 servings
Calories: 89.9kcal
Ingredients
- 1 cup raw cashew pieces
- 2 ¾ cups water divided
Instructions
- Pour 2 cups hot water over cashew pieces in a medium bowl. Let rest for at least 2 hours on counter, or 30 minutes if you have a Vitamix or similar high-powered blender. If soaking for longer than 2 hours, refrigerate.
- Drain cashew pieces and rinse with fresh water.
- Place drained cashews and ¾ cup water in high speed blender. Start at low speed and increase to highest speed. Blend for 90 seconds.
- Pour the cashew cream into airtight containers, scraping the sides of the blender, and store in the fridge for up to 1 week.
Notes
- You can soak the cashews overnight. In this case, you don't have to boil the water first. Pour water on them, cover them, and place them in the fridge. The next day, continue with the steps to make the cashew cream.
- Add a bit of water if you'd like it to be thinner. It will thicken a bit in the fridge
- Scrape the sides of your blender for best results. I recommend a powerful blender like a Vitamix, Nutribullet, or something similar.
- No straining is needed with this recipe. If you find the mixture to be grainy and it still has cashew pieces, blend the mixture until it's completely smooth.
