Add it to your soups, salad dressing, dips, pasta or anything you want to make creamy.
INGREDIENTS
1 cup raw cashews*
½ cup filtered water (use ⅔ cup if you do not have a high speed blender)
¼ teaspoon fine salt
INSTRUCTIONS
Place all ingredients in a high speed blender and blend on the highest speed for 45 seconds. Scrape down the sides with a mini spatula and blend again for 15 seconds.
Transfer to an airtight container and place in refrigerator for 4-6 hours to thicken up. You can use the cashew cream right away but it will be warm from blending and it will have a thinner consistency than if you let it thicken up in the refrigerator.
Store leftovers in an airtight container in the refrigerator for 5-7 days.
https://www.eatingbyelaine.com/easy-homemade-vegan-cashew-cream/