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Cashew Cream
Preparation info
- Yields
3 cups
- Difficulty
Easy
Appears in
Published 2025
This recipe for Cashew Cream is incredibly simple, but it requires a high-powered blender and a little finesse. But, in 30 minutes, you can have a lusciously creamy and smooth no-cow cream that is useful in veganizing many of the recipes in this book.
Ingredients
2 cups 230 g 2 cups 480 ml
Method
Combine the cashews and water in a small saucepan. Bring to a boil over high heat, then reduce to a simmer. Allow the cashews to cook for about 20 minutes. You may see a purplish foam forming around the edges of the pot—that’s OK.
Once the cashews have cooked, place them in a blender pitcher with their cooking liquid and the salt. In order to blend properly, the water level in the blend