Cashew Cream
A rich, creamy plant-based alternative to dairy made from raw cashews, perfect for dips, sauces, and topping various dishes.
Ingredients
Main Ingredients
- 1 cup raw cashews Use unsalted, raw cashews for the best results.
- ½ cup water Adjust as needed for desired consistency.
- 1 tablespoon lemon juice Adds a tangy flavor.
- ½ teaspoon salt Enhances overall taste.
Instructions
Preparation
- Gather all your ingredients and make sure your cashews have soaked for at least 2 hours or overnight.
- Drain and rinse the soaked cashews under cold water.
- Add the soaked cashews to your blender along with the water, lemon juice, and salt.
- Blend on low speed for about 30 seconds until the mixture starts to break down.
- Gradually increase the blender speed to high and blend for 1-2 minutes until the mixture is completely smooth.
- If the mixture is too thick, add more water, one tablespoon at a time, until you reach your desired consistency.
- Taste the cashew cream and adjust seasoning if necessary.
- Serve immediately or transfer to a sealed container and store in the fridge.
Notes
To store, keep in an airtight container in the refrigerator for up to a week. Can be frozen in ice cube trays for later use.