Cashew Cream

Ingredients

1 cup raw cashews

1 ½ cups water

Instructions

    
     Soak cashews overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.

     Drain and rinse cashews. Place them in a blender with the water. Blend on high until very smooth. The smoother the blend, the smoother the mouth feel of the finished product.

     To make a thicker cashew cream, simply reduce the amount of water when they are placed in the blender.

     Cashew cream can be used in many dishes. The water can be replaced with beef, chicken, or vegetable broth. Sautéed mushrooms and/or vegetables can be added to the blender to incorporate the flavors into the cream.

     Cashew cream should keep well for a few days in the fridge and can be frozen for future use as well.

     Raw, soaked cashews can be drained and frozen as well, to shorten the time needed to prepare the cream. Just thaw and blend.