This versatile non-dairy cashew cream is a common substitute for cream, cream cheese, and sour cream in many recipe — both sweet and savoury.
Chef's notes
Soak the cashews for at least 6 hours. For a fermented cashew cream, allow the cashews to soak at room temperature for an additional 24 to 48 hours, changing the water from time-to-time. Alternatively, the probiotics can be added to help the fermentation process.
Steps
1
Making the Cashew Cream
Ingredients
1 cup cashews, soaked, drained and rinsed
1 cup water
To make the cashew cream, place the cashews and water into a high-speed blender. Blend until smooth. Refrigerate until ready to use. The cashew cream will keep for a few days in the refrigerator. Alternatively, it can be frozen for several months.
Note: For a thicker, cashew cream, simply add a bit less water.
