Cashew Cream

1. Soak the Cashews
   Place 70 g (½ cup) raw cashews in a bowl and cover with hot water. Soak for 20–30 minutes. Drain well before blending.
2. Blend
   Add the soaked cashews and 120 ml (½ cup) water to a high-speed blender. Blend on high for 60 seconds until completely smooth and creamy with no graininess.
3. Store
   Transfer to a sealed jar and refrigerate for up to 5 days. Shake or stir before using.

Notes:

Soaking time is critical. Cashews that are under-soaked will produce a grainy cream rather than a smooth one.

Use raw cashews, not roasted — roasted cashews alter the flavor and don’t blend as smoothly.

Tips:

For the thickest cream, use the minimum amount of water and add more only as needed to keep the blender moving.

Storage:

Store in a sealed jar in the refrigerator for up to 5 days. Stir or blend briefly if it separates.

Swaps:

For a nut-free version, blend silken tofu with a small amount of lemon juice for a similar creamy base.