Cashew Cooking Cream

By andreajayros

Ingredients

• 1 cup whole raw cashews, soaked overnight and rained
• 3/4 cup cold water
• 3 tablespoons full-fat canned coconut milk, chilled overnight (scoop the top thick layer)
• 2 1/2 teaspoons distilled white vinegar
• 1/8 teaspoon sea salt (optional)

Details

Servings 1
Adapted from veganmiam.com

Preparation

Step 1

Blend raw cashews and water in a high-speed blender or with an immersion blender until smooth (not gritty). Add vinegar, coconut milk and salt (optional) and blend again. Cover and refrigerate to chill thoroughly, at least an hour; the cream will slightly thicken.

Keeping: The cream is best used the same day but may be refrigerated in a covered container for about 3 days. ok to freeze them in tupperware for months if needed.