Cashew cream is super-easy and quick to make at home. Adjust the amount of water to make it to your preferred thickness. Use in place of coconut cream or dairy cream in pasta, soup, overnight oats and beverages.
2 cups FreshLife natural cashews,
1 cup freshly filtered water
- Place cashews in a bowl. Pour enough boiling water to soak cashews. Leave for 10 –15 minutes.
- Drain the cashews and blend in a strong high speed blender with 1 cup of fresh water. Blend on high until completely smooth for about 1 minute.
You can keep this cashew cream in a sealed container in the refrigerator for 3-4 days. If you like to make thinner consistency, use half – 2/3 amount of cashews.
Try this cream out in a simple yet delicious vegan alfredo pasta dish.