— Debbie Bixler

Yeah, so, um, the longer you soak cashews, the more they will become that creamy like texture, right? So I usually soak mine for about 24 hours. Um, I'll put 'em in water and then, um, soak 'em for 24, dump out the water and then rinse them. And you should be able to almost completely smush the cashew between your fingers, um, pretty flat. Um, once you do that, just add it, uh, you know, to a blunder with some water and blend it up and it should come out very, very creamy. Now that's the raw way to do it. Um, you know, there are other ways to be able to do it where you can just put it into a pot with water and boil it to be able to get that same texture. Once they cool down again, you should be able to smush them between your fingers and that's the point where you're ready to be able to blend them up to get that, uh, really creamy cashew consistency. The other thing I might suggest on this too is make sure you're using a high powered blunder. Some of the, you know, kind of just store-bought B blenders that are like $30. Some people would make like margaritas or something and definitely won't work as well to be able to get the texture you're looking for because they look a little bit more grainy. Um, I learned this the hard way by going through many, many, many blenders before actually getting, um, a Vitamix brand, which works very well. I'm not saying you have to buy Vitamix, there are a couple other high speed blenders out there, but that one works quite well to be able to do a cashew cream.