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!
Prep Time5 minutes mins
Resting Time1 hour hr
Total Time1 hour hr 5 minutes mins
Servings: 8 servings
- 2 cups whole raw cashews
- 1 cup cold water
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.
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.
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
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