*Pre time 5 minutes
- 1 cup cashews
- 1 cup filtered water
- pinch of salt
Step 1. Soak The Cashews
Soak the raw cashews for at-least two hours with filtered water, (on the counter-top) if you have a high-speed blender.
However, I prefer to soak the nuts overnight, as this makes them super easy to blend and results in a silky smooth sauce.
There is also a quick soak method by converting the nuts in boiling water to soak for 30 minutes. However, this may affect the nutritional properties of the nuts.
Step 2. Blend
Once the cashews are soaked, drain the soaking liquid and rinse well. Next, add all of the ingredients to your blender or food processor and blend until smooth.
If using a food processor or large blender jug then you'll need to pause the machine every not and then and scrape down the sides of the jug. Blend until you reach the desired consistency.
Once smooth, the cream is ready to use!
- 5 Days or Freezer friendly for 6 Months
Recipe and tips here: How To Make Cashew Cream (3 Ingredients) - Alphafoodie