Use the lesser amount for the texture of light coconut milk and the greater amount to resemble full-fat coconut milk
- 0.5 to 1 cup cashews
- 1 cup water
- 1 heatproof bowl
- 1 high-speed blender
Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Soak for 20 to 30 minutes.
Drain the cashews and add them to a high-speed blender with 1 cup (240 ml) fresh water. Blend on high until completely smooth - about 1 minute.
Store leftover cashew cream in a sealed container in the refrigerator for 3 to 4 days. We haven’t tested freezing it, but suspect it would work, though it’s always best when fresh.
Use in place of coconut milk or dairy cream in pasta, soup, overnight oats, beverages (only if using the lesser amount of cashews - and strain for best texture), desserts, and anything else that would benefit from a creamy boost! Sadly, it doesn’t work for making whipped cream.