Now that you are vegan, you are beginning to miss the creaminess of your favorite soups, raviolis, etc. There is nothing quite like the bite of dairy…but there are great alternatives! Cashews are an amazing nut, in fact they are the basis for most vegan dairy-a-likes. Raw cashews are used for this recipe, very important, because they have no flavor themselves. When combined with other flavors they absorb them almost instantly (unlike tofu) and are pure fat! Delicious.
This recipe will be needed for many future recipes on my blog like my tomato soup, and is great to have on hand in the freezer/ your vegan recipe belt!
2 cups whole raw cashews
Filtered water (or tap if you aren’t afraid of it, we have beautiful tap water in the bay area)
First soak the cashews in exactly the same way as the almond milk covering with enough water so that when they expand they wont come out of the water. Cover the soaking container and put them in the fridge overnight. In the morning drain and rinse the cashews, place them in a blender and add enough water that they are covered by about an inch. Blend until smooth as cream, if you want a thicker cream you can always add less water. When finished, the cashew cream can be stored for a week or two in the fridge or 6 months in the freezer!