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Cashew Cream

This vegan substitute for heavy cream is so delicious you won't ever miss heavy cream in your dishes.
CashewCream 470x449

Submitted By:

Yield:

20 servings (2.5 cups)

Total Time:

10 Minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

20 servings (2.5 cups)

Total Time:

10 minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

20 servings (2.5 cups)

Total Time:

10 minutes

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 2 cups (275 g) cashews
  • 1 cup (240 ml) water, plus extra for soaking

Directions

  1. Place cashews in a medium-sized bowl and cover with water. Soak for 2 hours. Rinse and drain the cashews.
  2. Place 1 cup of clean water and the soaked cashews into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds, using the tamper as needed to push the cashews towards the blades. Use as desired.

Ingredients

  • 2 cups (275 g) cashew
  • 1 cup (240 ml) water, plus extra for soaking

Directions

  1. Place cashews in a medium-sized bowl and cover with water. Soak for 2 hours. Rinse and drain the cashews.
  2. Place 1 cup of clean water and the soaked cashews into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds, using the tamper as needed to push the cashews towards the blades. Use as desired.

Ingredients

  • 2 cups (275 g) cashews
  • 1 cup (240 ml) water, plus extra for soaking

Directions

  1. Place cashews in a medium-sized bowl and cover with water. Soak for 2 hours. Rinse and drain the cashews.
  2. Place 1 cup of clean water and the soaked cashews into the Vitamix container and secure the lid. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 45 seconds, using the tamper as needed to push the cashews towards the blades. Use as desired.