Learn how to make your own fresh cashew cream to use in soups and pastas.
Gluten-free, refined sugar-free, dairy-free
Yield: approx. 3 cups
Prep Time: 6-8 hours (includes overnight soaking time)
2 cups raw cashews
1 cup water
Place the cashews and 2 cups of water into a bowl and put into the fridge to soak overnight.
Drain the pre soaked cashews and transfer to a high-speed blender. Blend the cashews with 1 cup water until the texture becomes thick and creamy.
Transfer to an air-tight container and store in the refrigerator for up to one week.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #thelittlechive