Makes about 2 ¼ cups thick cashew cream or 3 ½ cups regular cashew cream. Nutritional info. is based on ¼ cup of regular cream.Print
Remember to start soaking your cashews the night before.
- 2 cups whole raw cashews, rinsed very well under cold water
- Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
- Drain the cashews and rinse under cold water. Place them in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth.
- To make thick cashew cream, which some of the recipes in this book call for, simply reduce the amount of water when they are placed in the blender, so that the water just slightly covers the cashews.
- Serving Size: 14
- Calories: 97
- Sugar: 1
- Sodium: 0
- Fat: 8
- Carbohydrates: 5
- Fiber: 1
- Protein: 3
- Cholesterol: 0