Cashew Cream

This cashew cream is my go to for cheese sauces, alfredo, creaming dressings, vodka sauce, curries, puddings...the list goes on and on. Make it in under 25 minutes and store in the fridge till you're ready to use.

Course desserts, dressing, sauces, sides, spreads

Cuisine American, asian, universal, Vegan

Keyword vegan alfredo, vegan cheese, vegan cream, vegan curry dip, vegan staple

Cook Time 20 minutes

Blending Time 5 minutes

Ingredients

1½ cup raw cashews
1½ cup filtered water

Instructions

Set medium pot on stove and fill ¾ way with water.
Turn heat to high until boiling.
Add cashews and boil for 20 minutes.
Drain cashews and add to high speed blender.
Add water to blender.
Blend about 5 minutes until creamy.
Use right away or pour in container and refrigerate for up to one week.