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Recipe Saved
Recipe Saved
Prep Time: 20 minutes
Cook Time: 5 minutes
Total: 25 minutes
Servings: 8
Author : Kirsten Nunez, MS
Ingredients
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Made by the creator of Recipe Cart.
Made by the creator of Recipe Cart.
Instructions
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Step 1
Place the cashews in a heat-safe bowl. Add boiling water, making sure to completely cover the cashews. Let sit for 15 to 20 minutes, then drain the cashews.
Step 2
In a high-powered blender, combine the soaked cashews and non-dairy milk. Blend on high until smooth and creamy. You may have to occasionally pause the blender to scrape down the sides. If you prefer a thinner consistency, slowly add more milk or water, 1 tablespoon at a time.
Step 3
Pour the heavy cream into a container with an air-tight lid, like a glass jar. Store in the refrigerator for up to 7 days.
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