Cashew Cream

Cashew Cream.jpg

I can say in total seriousness that my life would be a little less without cashew cream in it.  Not just a little less joy, but.....like..........value.

Hmm.

Because of the high fat content of cashews, when soaked overnight and blended, they are converted into an airy, silky smooth puree of utopia.  That can then be used in the same ways you would use regular ol' heavy cream.  

But rather than categorize this as a "healthy substitute," this holds its own on my condiment shelf.  It doesn't deserve to be the sloppy seconds of the dairy world.  

To make:

Soak 2 cups of raw cashews with a pinch of salt and 4 cups of water overnight.  Drain cashews and place in blender with 1 cup of water and a pinch of salt.  Blend until super smooth.  Adjust consistency with additional water.