Cashew Cream
For raw and vegan recipes, cashew cream is the preferred substitute for cheese, cream, and sour cream. Here’s how to make a 3-cup batch, which will keep in the fridge for up to one week.
For raw and vegan recipes, cashew cream is the preferred substitute for cheese, cream, and sour cream. Here’s how to make a 3-cup batch, which will keep in the fridge for up to one week.
Ingredients
- 2 cups raw cashews
- 8 cups boiling water
Preparation
Cover 2 cups raw cashews with 8 cups boiling water in large bowl. Cover with clean kitchen towel, and let stand 6 to 8 hours. Drain cashews, then blend in blender with 1/3 to 1/2 cup cold water 5 minutes, or until smooth and thick, like sour cream.