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
â…› 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.
