Homemade Cashew Cream

This is a great dairy alternative for heavy cream, while still providing the thick creamy rich consistency to any dish where cream is called for.

Soaking the cashew provides for a more plump and creamy cashews. A side benefit to soaking is that it also provides for easier digestion.

Yields: 2 cups cream

Soaking time: 4 -6 hours

Cook time: 2 minutes

Ingredients:

1 cup whole raw cashews (unsalted and unroasted)

1 1/2 cups water + additional 1-2 tablespoons water

½ teaspoon salt (*optional)

1 tablespoon olive oil (*optional)

1 garlic clove (*optional)

Soak 1 cup cashews in 2 cups of cold water for 4 to 6 hours. After soaking time, rinse the cashews with fresh water.

Place all ingredients in a blender and blend to a heavy cream texture, approx. 30-60 seconds.

Tip:

Add an additional tablespoon of water if the cream is too thick.
If the blender starts to heat up, turn it off and wait 1-2 minutes for it to cool before blending again. This will prevent the cream from heating as a result.
The option ingredients will boost the flavor and work really well for pasta dishes, sauces, and dips.