Cashew Cream
By: Sheri Wetherell
Published: Thursday, December 10, 2009 - 5:17pm

Ingredients




2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold wat
Fresh cold water

Preparation

1 Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight. 2 Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. (If you're not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.) 3 To make thick cashew cream, which some of the recipes in this book call for, simply reduce the amount of water in the blender, so that the water just covers the cashews.

About


This recipe is from Tal Ronnen, The Conscious Cook