This effortless recipe will leave you wondering why you avoided making this. 

Ingredients

1 cup cashews*

1 cup water*

immersion blender

     Directions Below

 

 

 

 

 

 

 

 

Step ONE:

1 cup cashews*

1 cup water*

immersion blender

Place above in 2 or 4 cup glass measuring cup. Soak for 10 minutes. Blend with immersion blender until creamy. Makes 1 1/2 cups cashew cream. 

Tips:

*Cashew cream is 1 part cashews to 1 part water.  The amount can be adjusted to what you need.

If you want a thicker cream, soak cashews covered with water and drain a little water off prior to mixing.

I found using a wide 4 cup glass measuring cup to soak and mix nuts in, is easy and causes less splattering compared to using wider containers/bowls. 

Cashew cream substitutes straight across for the amount of cream, evaporated milk, half and half, yogurt and other dairy products your recipe may call for. For example, if you need 1 cup dairy cream, substitute for 1 cup cashew cream.

Use cashew milk (not cream) in place of dairy milk. 

People mention all the time about soaking nuts for 8-12 hours (or longer) prior to making nut milk or dairy cream. If you have an immersion blender, you honestly don't need all that time. If using a blender, soyabella or other mixing products, I agree  more time is needed to get it creamy.