Yield 2.5-3 cups, depending on desired consistency
I love cheese far too much to ever consider becoming fully dairy-free; however, I have experimented with Whole30 and the Clean Program, for which you cannot have dairy, and cashew cream was an unexpected treat throughout them. I still make it at times as a substitute for sour cream, whipped cream, etc., when I don't want to indulge too much!
- 2 cups raw cashews
- 1 cup filtered water (more, if thinner consistency is desired)
- Soak the cashews in water overnight.
- The next day, drain the cashews and add them to the blender.
- Slowly add in water as you blend the cashews. Continue adding until you reach the desired consistency.
You can customize your cashew cream based on the recipe for which you're using it, by adding:
1-2 tablespoons lemon juice
1/2-3/4 tablespoon sea salt
2 tablespoons maple syrup