Cashew Cream

Hi Everyone,

I stumbled upon this just recently and am so excited about it, I had to share it with you. I have been allergic to milk since I was a child and have been drinking soy milk, almond milk now for years. Sometimes when I make soup or I bake it doesn't always taste right. Cashew cream is my new favorite thing. I have now tried it in a couple of soups and it gives the perfect creamy texture without the dairy component. Plus it is so simple to make!

This recipe came from the book "The Conscious Cook" by Tal Ronnen


2 cups of raw cashews (not pieces, which are often dry) rinsed very well under cold water

Put cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
Drain the cashews and rinse under cold water. Place in blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth.
To make thick cashew cream reduce the amount of water in the blender.

I have been replacing any dairy in my soups with this. It doesn't have a nutty flavor which you would think. It is amazing!

For those how try it, I hope you enjoy it as much as I do!

Until next time,

Yours in organic living,

Sarah