Cashew Cream

I’m all about the ultimate comfort food. Creamy pasta and soups are my best and worst day cravings. The secret? Heavy cream. All of my favorite creamy recipes use it to help thicken and give flavor. After a big bowl of Penne Alla Vodka or Roasted Red Pepper Bisque, this key ingredient sends me right to bed for a nap.

You can have the comfort without feeling exhausted from heavy cream! Try this easy, plant-based alternative to heavy cream in pasta sauces, bisques, & more!

Prep It

  • 1 Cup Raw Cashews
  • 2 Cups unfiltered water
  • 1 Cup filtered water
  • 1/4 tsp salt

Make It

Soak 1 cup of raw cashews in 2 cups of water, or until cashews are covered, for 2 hours.Drain & rinse. Add to a high speed blender with 1 cup filtered water.

Blend on high until creamy, about 20 seconds.
Stir in 1/4 tsp salt. Pour into air-tight container. Refrigerate for 24 to let mixture thicken.

Use for sauces, soups, and more!

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