Cashew cream recipe courtesy of Gardein.
- 2 cups whole raw cashews
- cold water
Drain the cashews and rinse under cold water.
Place the cashews in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)
Makes about 3 1/2 cups regular cashew cream.
Here's what to do with your homemade raw cashew cream: