Ingredients

• 1/2 – 1 cup raw cashews (use the lesser amount for the texture of light coconut milk and the greater amount to resemble full-fat coconut milk)
• 1 cup water

Directions

• Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Soak for 20-30 minutes.
• Drain the cashews and add them to a high-speed blender with 1 cup (240 ml) fresh water. Blend on high until completely smooth — about 1 minute.
• Use in place of coconut milk or dairy cream in pasta, soup, overnight oats, beverages (only if using the lesser amount of cashews — and strain for best texture), desserts, and anything else that would benefit from a creamy boost! Sadly, it doesn’t work for making whipped cream (we tried!).
• Store leftover cashew cream in a sealed container in the refrigerator for 3-4 days. We haven’t tested freezing it, but suspect it would work, though it’s always best when fresh.

Notes

• Recipe as written makes 1 ½ cups cashew cream.
• *Photographs reflect using the greater amount of cashews.
• *Nutrition information is a rough estimate calculated with the lesser amount of cashews.
• Nutrition (1 of 12 servings)
• Serving: 1 (2-tablespoon serving)
• Calories: 30
• Carbohydrates: 1.6 g
• Protein: 1 g
• Fat: 2.4 g
• Saturated Fat: 0.4 g
• Polyunsaturated Fat: 0.4 g
• Monounsaturated Fat: 1.3 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 1 mg
• Potassium: 36 mg
• Fiber: 0.2 g
• Sugar: 0.3 g
• Vitamin A: 0 IU
• Vitamin C: 0 mg
• Calcium: 2 mg
• Iron: 0.3 mg

Photos