Velvety Smooth Cashew Cream
Cashew cream is the plant based version of heaven on earth. You can use in place of heavy cream in recipes like curries and sauces to make it vegan/vegetarian friendly, and will not lose out on the creaminess factor. It is also a great replacement if you are lactose intolerant. It is very easy to make, and only takes a little bit of prep beforehand (to soak the cashews).
2 cups raw unsalted cashews
1 cup water
Lets get cooking
1. Soak the raw cashews for 2 hours in a bowl of cold water (enough to cover the cashews).
2. Drain the cashews into a sieve or colander and put them in a blender or food processor. Blend them on chop or puree mode until they are course ground (about 30 sec - 1 min).
3. Drizzle the cup of water slowly from the lid opening with the blender/processing still running until it turns into a fine paste. If it is still grainy and not smooth, you can add a little bit of additional water until you get a creamy consistency. I used 1 full cup and got the perfect creaminess
4. Store in a jar with a tight lid in the fridge for up to 2 weeks. You could also freeze them into ice cube so you can pull it out on serving at a time.