Yield: 1 1/2 to 2 cups
Cashew cream is a rich and thick base that often is used in dairy-free, vegan and raw food diets. It is perfect for baking, cooking, sauce work, served alongside desserts or just spread on a piece of toast.
Rinse cashews well under cold water. Place in a bowl and add enough water to cover. Refrigerate, covered, at least 4 hours, preferably overnight.
Drain cashews and rinse again under cold water. Place cashews in a blender or food processor with enough water to cover. Blend on high, scraping down the sides occasionally, until smooth and creamy.
Vary the thickness of the cream by adjusting the amount of water used when blending.
Recipe by, PCC Chef