Cashew Cream

By Greywolf

You can make this as a THICK or THIN version depending on the amount of water used and the dish you want to use it in. This is an excellent sauce to use on any vegetarian dish that calls for a cream sauce.

Ingredients

• 1 cup raw cashews
• water

Details

Servings 1
Preparation time 5mins
Cooking time 10mins

Preparation

Step 1

Place the cashews in a bowl, add water to cover and allow to soak overnight. Drain and rinse with cold water.

Place the cashews in a blender. For the THICK cream, add fresh cold water just to cover the cashews. For the THIN cream, add fresh cold water to cover the cashews by 1 inch. Blend several minutes until smooth. If the blender doesn't totally emulsify the cashews, strain the cashew cream through a piece of cheesecloth.