Description
A quick and creamy dairy-free cashew cream perfect for adding richness to both sweet and savory dishes.
Ingredients
- 1/2 cup cashews
- 3/4 cup water
Instructions
- In a small bowl, soak the cashews in boiling water and let sit for 10 minutes (or up to 1 hour). Then strain.
- Add the soaked and strained cashews to a blender with the water and blend on high until smooth, about 1 minute.
- Use immediately in soups, porridges, coffee, or other recipes as desired.
Notes
- For a thinner consistency, add more water a little at a time.
- For a thicker cream, reduce the water slightly.
- Store in an airtight container in the refrigerator for up to 3–4 days.
- No soaking option: blend longer with hot water if using a high-speed blender.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Category: Sauce
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 10 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 0 mg
