Yep, that’s right I’m exercising my right to not buy creamers and milks from the store when I can MAKE my own versions for 1/3 of the cost and 1000% of the taste. Cashews have a higher fat content than almonds (whoa Nelly) so this neutral cream is an ideal replacement for baking and cooking recipes that call for cream or full fat anything. You can also use it as a coffee creamer by flavoring it with vanilla bean and agave!
2 cups of raw whole cashews ( want to make less for just yourself or 2 people? use only a 1/4 cup of cashews)
A high powered blender/good food processor
If you don’t have a high powered blender you’ll need a sieve to strain the cream through.
This recipe is the same for Almond Cream/Butter too.
Rinse Cashews under cold water then top them with enough water to cover them in a resealable container.
*Refrigerate and soak overnight
The next day, put them in your blender/processor and cover them with about an inch of water then blend until smooth and creamy (3-5 mins).
If you want a thicker cream use less water, a thinner cream use MORE water.
*Lasts up to 5 days when refrigerated and can be frozen for up to 3 months. Stir up before serving!
Cashew cream can replace your alfredo and other creamy sauces too!
Almonds can replace the cashews for the almond cream
*Make Cashew or Almond milk by using a 1:4 cup almond/cashew to water ratio.
*Stay Tuned for a Cashew Cheese Pizza Recipe and Review at Krystal’s Korner.