cashew cream
Recipe type: healthy snack
Prep time: 
Total time: 
  • 1 pound whole, raw cashews (454 g or about 3½ cups)
  • water
  1. Put cashews into bowl and cover with cold water. Place into refrigerator overnight (or at least 6 hours).
  2. Drain water from cashews and rinse.
  3. In small batches, blend cashews mixed with some new water to thin. Blend in blender or food processor until very smooth. I don't have a fancy blender or VitaMix so I strained my mixture over a fine sieve to have a smoother cream (although it was still somewhat thick because I didn't use cheesecloth). Keep the non-strained mash and use for smoothies.
  4. Makes about 6¼ cups of cream. Lasts about 5 days in the fridge.
Recipe by story of a kitchen at