Cashew Cream
This recipe is from Tal Ronnen, The Conscious Cook
Total Steps
3
Ingredients
2
Tools Needed
1
Related Article
http://cookingfoodie.blogspot.com/2010/02/bruschetta.htmlIngredients
- 2.0 cup whole raw cashews
- as needed cold water
Instructions
Step 1
Put the cashews in a bowl and add cold water to cover them. Cover the bowl and <a href="/ZSSVQ6FG">refrigerate </a>overnight.
Step 2
Drain the cashews and rinse under cold water. Place in a <a href="/S6W4FR7F">blender </a>with enough fresh cold water to cover them by 1 inch. <a href="/S6W4FR7F">Blend </a>on high for several minutes until very smooth. (If you're not using a professional high-speed <a href="/S6W4FR7F">blender </a>such as a Vita-Mix, which creates an ultra-smooth <a href="/R3P5MM3Z">cream,</a> <a href="/KXN5X3J8">strain </a>the cashew <a href="/R3P5MM3Z">cream </a>through a fine-mesh sieve.)
Step 3
To make thick cashew <a href="/R3P5MM3Z">cream,</a> which some of the recipes in this book call for, simply <a href="/H3TYV2MZ">reduce </a>the amount of water in the <a href="/S6W4FR7F">blender,</a> so that the water just covers the cashews.