Humble Cashew to Silky Cashew Cream
Never miss the creamy topping on a muffin or cake. Make this easy silky cashew cream to enjoy for upto a week on toast, cakes, muffins or a dollop on savoury dishes.
Ingredients
- 2 cups whole raw cashews rinsed very well in cold water
- Cold water preferable filtered
Instructions
- Soak rinsed cashews in enough cold water to cover them in a bowl and leave covered in refrigerate overnight.
- Strain and place them in a blender with enough fresh cold water to cover them by 1 inch
- Blend until smooth and creamy
- For thickened cream reduce the amount of water so that it slightly covers the cashews when they are placed in the blender
- It will keep in the refrigerator for 2-3 days or freeze for up to 6 months