Cashew Cream (plus options)
Cashew Cream (plus options)
© Chef Laura Bonicelli
Silky and rich, this versatile cashew cream transforms from a simple blend of soaked nuts and water into liquid velvet. My go-to base for everything from pasta sauces to salad dressings, it brings luxurious depth to both sweet and savory dishes.
Prep Time
10 min
Cook Time
—
Total Time
10 min
Servings
6 servings
Ingredients
- 1 cupraw unsalted cashews
- 2 cupswarm water
Instructions
- 1
Soak the cashews in water for a minimum of four hours. They will be swollen and completely soft. Drain and reserve the water.
- 2
Blend the cashews in a blender on high. Add soaking liquid, a few tablespoons at a time, until you reach the desired consistency.
Nutrition Facts
Per Serving (serves 6 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Chef's Notes
NOTES : Alternatives: Quick Cashew Cream (ready in minutes): Boil 1 cup of water. Put 1/2 cup cashew butter in a small bowl. Slowly pour in 1/2 cup of boiling water while whisking until smooth. Put the mixture in a small pot over medium heat. Simmer the cream gently until you reach the desired consistency. A tofu alternative is to blend (in a blender) 1 cup of silken tofu adding oat or almond milk by the tablespoon until you reach the desired consistency.