Cashew cream is a wonderful plant substitute for cream made of cow’s milk. It makes sauces creamy and thick.
The production of cashew cream is dead easy. Let the nuts soak for a few hours or over night in water and then puree until it gets creamy. Depending on how good the blender is, you can even leave out the soaking in water. Unlike our almond milk, that needs to be sieved after pureeing, you can use the cashew cream right away. You can vary the amount of water to make the cream thinner or thicker.
FoR 150 ml
50 g cashews
100 ml water