Cashew Cream

Cashew Cream
Cashew Cream
Recipe type: lunch or dinner
  • ½ cup raw cashews, soaked overnight
  • ½ - ¾ cup water
  1. Soak Cashews overnight, then drain and rinse them. Place in a high powered blender with enough water to cover a little over the top of the cashews. Puree until smooth. Add more water to create the consistency of heavy cream. You may strain the cream through a mesh strainer to remove any coarse pieces.


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