Regular and Thick Cashew Cream (Vegan Cooking)

• 2 cups whole raw cashews (not pieces which are often dry), rinsed very well under cold water

Put the cashews in a bowl and add cold water to cover them.  Cover the bowl and refrigerate overnight.

Drain the Cashews and rinse under cold water.  Place in a blender with enough fresh cold water to cover them by 1 inch.  Blend on high for several minutes until very smooth.  (If you're not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)

to make thick cashew cream, simply reduce the amount of water in the blender, so that the water just covers the cashews.

Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream

top of page