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cashew cream recipe

Written on Thursday, August 25, 2016 | 10:31:00 AM


Ingredients : 
- 1½ cups (205 g) raw, unsalted cashews
- ¾ cup (180 ml) water, plus more for soaking
- ½–1 tsp salt

Preparation Method :
1) Place the cashews in a bowl and fill with enough water to cover at least 1 inch (2.5 cm) above the cashews. Allow the cashews to soak for 1 hour or up to overnight. Drain and rinse the cashews.

2) Place the cashews, water and salt in a high-powered blender or food processor. I usually start off with ½ teaspoon of salt and will add more if needed. If I am adding to a dish with other salt components, I will keep it on the less-salty side. Blend until creamy, silky and smooth, about 1–5 minutes depending on the power of your blender. It should be the consistency of cream when you are done. It should not be grainy.

3) Use as is or store in the refrigerator for 3–4 days. It can also be frozen for up to 6 months, then defrosted before using. If storing in the freezer, run it through the blender again after defrosting to make it uniform in texture.


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