Go Back Email Link
–+ servings

Cashew Cream

Course: Essentials
Prep Time: 8 hours
5 minutes
Servings: 9 3.5 oz
Calories: 279kcal
Use anywhere you would typically use heavy cream; sauces, ice cream, salad dressing, and so much more! Lactose & Cholesterol Free, magical cream! ♥️
Print Recipe Add to Collection

Equipment

  • High Powered Blender Vitamix or Blendtec prefered
  • colander
  • spatula
  • gallon ziplock bag

Ingredients

  • 1 LB cashews; raw
  • 1 cup purified water; cold

Instructions

SOAKING

  • Add the cashews to a gallon ziplock bag.
  • Fill the bag with water well above the cashews, as it will absorb some during soaking.
  • Press out majority of the air in the bag and seal.
  • Set the bag in a bowl and put in the refrigerator for 8 hours.

STRAIN

  • Open the ziplock bag and pour 2 more cups of water in the bag.
  • Shake and pat the bag to release debris.
  • Place the colander in the sink and pour the nuts into it.
  • Rinse the cashews and shake out as much water as possible.

BLEND

  • Pour the cashews into the blender and add the 1 C of water.
  • Blend on high and if the nuts get stuck use the spatula to keep incorporating.
  • Blend for about 1 minute or until silky smooth.
  • Using a spatula, transfer the cashew cream into a bowl with a lid. It may be used immediately, stored in the refrigerator for up to 5 days, or transferred to freezer safe bags and frozen up to 6 months. ENJOY!!

Nutrition

Serving: 3.5oz | Calories: 279kcal | Carbohydrates: 15g | Protein: 9g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 7mg | Potassium: 333mg | Fiber: 2g | Sugar: 3g | Vitamin C: 0.3mg | Calcium: 19mg | Iron: 3mg