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Export 1 ingredients for grocery delivery
Step 1
Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Soak for 20-30 minutes.
Step 2
Drain the cashews and add them to a high-speed blender with 1 cup (240 ml) fresh water. Blend on high until completely smooth — about 1 minute.
Step 3
Use in place of coconut milk or dairy cream in pasta, soup, overnight oats, beverages (only if using the lesser amount of cashews — and strain for best texture), desserts, and anything else that would benefit from a creamy boost! Sadly, it doesn’t work for making whipped cream (we tried!).
Step 4
Store leftover cashew cream in a sealed container in the refrigerator for 3-4 days. We haven’t tested freezing it, but suspect it would work, though it’s always best when fresh.
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