Monday, June 24, 2013

Cashew Cream

1 cup Cashews raw
3/4 cup water

Pour cashews in a container and top with filtered water.  Put in fridge and allow to soak for 8 hours or overnight.  Rinse cashews with cold water then put into Vitamix or high speed blender with 3/4 cup filtered water.  Puree until creamy smooth.  Cream can be used in coffee, soups or sauces.  If you want cashew milk, just add more water.

For "non planners" like me, soak up a few cups of cashews as a time then rinse and strain well.  Pour into a zip lock bag or freeze safe container and take out to puree as needed.  This way you can make the cream/milk on the fly for whatever you are cooking up on a whim.

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