Can’t resist cream, but dairy doesn’t do your body good? Try making a smooth, velvety, vegan substitute with two wholesome ingredients: raw cashews and water! Watch this video from Maura Knowles, founder of Mac “˜n Mo’s Morselicious Treats, for a helpful how-to plus some fun ways to enjoy this versatile recipe staple.
How to Make Cashew Cream
Makes about 3 cups
What You’ll Need:
- 2 cups raw cashews
What to Do:
1. In a glass jar or bowl, cover cashews with water and let soak for 2 hours or overnight.
2. Drain cashews and rinse with cool water.
3. Add cashews to a high-speed blender along with about a cup of water; process until smooth.
Cashew cream stays fresh in your refrigerator for up to a week.
For thicker cream, use less water. If you want a more liquid-y cream, add additional water.