Miyoko Schinner

Cashew Cream

Preparation info
  • Makes about

    3½ cups

    • Difficulty

      Easy

Appears in
Artisan Vegan Cheese
Artisan Vegan Cheese

By Miyoko Schinner

Published 2012

  • About

This versatile, all-purpose substitute for heavy cream will enrich salad dressings, sauces, soups, and other dishes. You can make any quantity you like; just use a three-to-one ratio of water to cashews.

Ingredients

  • 3 cups water
  • 1 cup raw cashews, soaked for 3 to 8 hours and drained (see note)

Method

Put the water and cashews in a blender. Process until smooth and creamy. If not using immediately, transfer to a storage container, cover, and refrigerate for no more than 12 hours.