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.