How to Make Cashew Cream
Make your own homemade cashew cream with just two ingredients and a blender/food processor - easy step-by-step tutorial with customization ideas!
Servings 8 servings
Calories 178kcal
Ingredients
- 2 cups whole raw cashews
- 1 cup cold water
Instructions
- Place the cashews in a small bowl and cover with boiling water. Let soak until cashews are tender, at least 60 minutes or overnight.
- Drain cashews and rinse under cold water.
- Transfer the drained cashews to a blender or small food processor. Add the water on top, making sure it’s covering the cashews by at least 1 inch.
- Blend until smooth. Place the cashew cream in a colander lined with cheesecloth to strain for an ultra smooth consistency, if desired. Then use in a recipe that calls for cashew cream.
Notes
Storage: Store cashew cream in a tightly lidded jar in the refrigerator. It is best used within three to four days. Do not use it if it looks or smells off.
Nutrition
Calories: 178kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 5mg | Potassium: 213mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg