Homemade Cashew Cream
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Make your own creamy, homemade Cashew Milk and Cashew Cream with this straightforward, 3-ingredient recipe.
Ingredients
  • ½ cup (about 70g) unroasted cashews
  • ⅛ teaspoon sea salt
  • 2¼ cups water
Instructions
  1. Soak the cashews in warm/hot water for 1 hour or more to soften them. After soaking, drain and put them in a blender with the salt, and all of the water. Blend on high until completely smooth (it could take a few minutes depending on the power of your blender).
  2. Pour cashew milk into a medium-sized pot and bring it to a boil over medium-high heat, whisking it occasionally. Once it comes to a boil, just let it simmer for 10-20 seconds and remove it from the heat. It will have thickened considerably.
  3. Let the milk come down to room temperature, transfer it into a suitable container, and chill in the refrigerator. I like to use a container with a tight cap so I can give it a little shake whenever I use it.
Notes
-This cream lacks stabilizers and emulsifiers, so you'll notice that it will separate as it sits. This is normal with most all homemade plant milks (almond, oat, etc.). Just give it a little shake before using.

-Use it in béchamel sauce, puddings, pastry creams, ice cream, soups, and sauces.

-Makes about 2½ cups of cashew cream.
Recipe by Lands & Flavors at https://www.landsandflavors.com/homemade-cashew-milk-and-cashew-cream/