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HOW TO MAKE SWEET CASHEW CREAM

YIELD: 5 CUPS

This recipe makes a fantastic substitute for dairy-based cream cheeses, whipped cream, and more.

Store in an airtight container in the refrigerator for up to 2 weeks.

Cashew cream can also be frozen and thawed for later use, with little effect on flavor or color.

Just thaw in the fridge overnight before using.

4 cups raw cashews

1 cup water

1 teaspoon vanilla extract

3 tablespoons maple syrup or agave

⅛ teaspoon salt

  • Before making, place the cashews into a large bowl and cover with 1 inch of water.
  • Let soak 2 to 4 hours and then rinse well.
  • Place cashews into a food processor along with the water, vanilla extract, maple syrup, and salt.
  • Blend until smooth, scraping down sides as needed.
  • Continue to blend, about 7 minutes, until very smooth and creamy.
  • Use as a topping for a variety of treats as you would whipped cream, or as directed in recipes.
  • Store in an airtight container in the refrigerator up to 1 week.