Cashew cream

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INGREDIENTS

    • 1 cup raw cashews (unsalted and not roasted)
    • 3/4 cup purified water plus more for soaking, and more or less for adjusted thickness
    • 1/4 teaspoon sea salt

INSTRUCTIONS

    1. Soak the cashews in purified water for at least 4 hours and up to 12.
    2. To soak, just place the cashews in a bowl and cover with water by an inch, then cover and soak at room temp up to 4 hours, and put in the refrigerator if soaking overnight.
    3. If you’re in a hurry you can soak them for 15 minutes in very hot but not boiling water. To use the hot water method, boil water then remove it from the heat for two minutes, then pour over the cashews.
    4. After soaking, discard the soaking liquid and rinse the cashews thoroughly. Place the cup of soaked cashews, 3/4 cup purified water and sea salt into a high-speed blends, like a Vitamix or Blend-Tec. Starting on low, blend the cashews as you increase the speed to high (about 10 seconds to increase from low to high). Blend for 2-3 minutes on high until very silky and smooth. Add more water if needed to adjust the consistency if desire. Always start with less water than you think you need and increase as needed.
    5. Store in an airtight glass container in the refrigerator up to a week. Cashew cream freezes well up to 3 months, however it takes just as long to thaw as it does to make so I usually make it fresh. Freeze any leftovers that aren’t used within the week.

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