Sunday, April 17, 2011


Fill jar with whole, raw cashews. Cover with water, cap, and refrigerate over night. Cashews will become very soft.

Drain and place cashews in blender. Pour water over top, about 3/4 to top of cashews. Blend on medium-high for about 3 - 4 minutes. Add water slowly to achieve desire consistency (more water will bring it to a milk-like texture).

Store in refrigerator for about a week or freeze for about 6 months. Re-blend upon use if frozen.

Note from Tina: I use cashew cream in a lot of sauces, whipped toppings, etc. It is so versatile! The key is to soak the cashews and blend long enough to get a really creamy consistency.

No comments: