Cashew Cream

Cashew Cream

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  • 1 cup whole, raw cashews
  • Water


Rinse cashews well under cold water. Place in a bowl and add enough water to cover. Refrigerate, covered, at least 4 hours, preferably overnight.

Drain cashews and rinse again under cold water. Place cashews in a blender or food processor with enough water to cover. Blend on high, scraping down the sides occasionally, until smooth and creamy.

Special notes:

Vary the thickness of the cream by adjusting the amount of water used when blending.

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