Ingredients
Method
- Soak cashews in hot water for 20 minutes. Ensure they are fully submerged.
- Drain all the water from the cashews and rinse them thoroughly under cold water.
- Add the drained and rinsed cashews to a high-speed blender jar along with "fresh water" (not provided in ingredients, assuming it's for blending). Blend for 1 to 2 minutes or until the mixture is completely smooth and creamy. Scrape down the sides if needed to ensure even blending.
- For a savory cream, add 1 tbsp nutritional yeast and a pinch of salt. Blend again until fully incorporated.
- For a sweet cream, add 1 tsp vanilla extract and a pinch of salt. Blend again until fully incorporated.
- Use immediately for your favorite recipes or transfer to a clean glass jar. Refrigerate for up to 4 to 5 days or freeze for up to two months.
Notes
- For the silkiest cashew cream, use a high-speed blender. If you have a regular blender, you might need to blend for a few extra minutes, stopping and scraping down the sides frequently.
- Don't skip the hot water soak: this softens the cashews significantly, making them easier to blend into a smooth consistency.
- To make a savory cashew cream, add a pinch of salt, a clove of garlic, or a tablespoon of nutritional yeast during blending. For a sweet version, add vanilla extract and a touch of maple syrup or agave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip the hot water soak: this softens the cashews significantly, making them easier to blend into a smooth consistency.
- To make a savory cashew cream, add a pinch of salt, a clove of garlic, or a tablespoon of nutritional yeast during blending. For a sweet version, add vanilla extract and a touch of maple syrup or agave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.