Cashew Cream

Recipe type: Garnish
  • 2 cups raw cashews (do not use roasted or salted)
  • water
  1. Place the raw cashews in a medium bowl and cover them with water. Let the cashews sit overnight.
  2. The next day drain and rinse the cashews under plenty of fresh water.
  3. Put the cashews in a high powered blender and add enough water to cover them by 1 inch.
  4. Blend on high speed for several minutes until the cashews are smooth and creamy. The smoothness will depend on the strength of your blender. The cashew cream will keep in the fridge for 3 days or can be frozen.
  5. Good on top of soup or veggies, or on rice cake.