Well, I guess technically this is a refrigerator staple.
Rich, luxurious creaminess. That is one thing I miss about giving up dairy. Then I discovered cashew cream.
Packed with protein, this delicious dairy-free substitute will make you forget all about heavy cream.
You can add it to soups, stews, sauces or as a spread. This recipe is for basic cashew cream, but you can certainly spice it up by adding garlic and herbs.
First you fill a jar or vessel of your choice with the cashews – as many or as little as you want. When refrigerated, cashew cream should last 3-7 days. Then start a pot or kettle of water. Pour the boiling water over the cashews just enough to cover the nuts. Wait an hour. Then blend. You may need to add some of the water to the blender to get a smoother consistency.