Cashew Crema
 Serves |  Total Time |
|---|---|
| 1 cup | 0 minutes |
Ingredients
Tip
Use the lesser amount for the texture of light coconut milk and the greater amount to resemble full-fat coconut milk
0.25 to 0.5 cup (57 g) raw cashews
2 Tbsp lemon juice- 0.5 tsp salt
0.5 cup (113 g) water
Cookware
- 1 high-speed blender
Instructions
Step 1
Soak raw cashews for 2 hours or up to 12 hours.
Step 2
Drain and rinse the cashews under cold water until the water runs clear.
Step 3
Transfer the cashews to a high-speed blender and add the lemon juice, salt, and 1/2 cup water.
Step 4
Blend until smooth and creamy.
Step 5
Refrigerate in an airtight container for up to 5 days.
Tip
If the cream is grainy, try straining it through a fine mesh sieve.
Tip
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.
Source
- The Gracias Madre Cookbook