Some of my recipes have called for cashew cream (Pumpkin Cheesecake, Blueberry-Almond Clafouti), so here is the recipe. You can use this instead of heavy cream. The possibilities are endless.
- 1 1/2 c whole raw cashews
- 1 1/2 c filtered water
- 1 1/2 tbsp freshly squeezed lemon juice
- lare pinch of sea salt
- 3/4 tsp apple cider vinegar
Place the cashews in a bowl and cover them with boiling water. Cover the bowl and soak for 4-8 hours.
Drain and rinse cashews. Transfer them to a high speed blender and add water, lemon juice, salt, and vinegar. Blend the mixture on high until very smooth. You may need to scrape down the sides of the blender midway through blending. Cover and refrigerate for at least 2 hours before using or for up to 3 days.