I really do add this cream to just about every recipe… On a salad as dressing, in a soup or as a dip. You can spice it up with herbs and spices or even fruit juice!
4 hours (for soaking the cashews)
5 minutes (not including the time needed to soak the cashews)
ca. 250 grams
3 days in an airtight container in the fridge
blender or food processor (recommended)
200 g (1 1/3 cup) raw cashews
Place the nuts in a bowl, add enough water to fully submerge the nuts. Set aside for a minimum of four hours or overnight. The cashews will soften as they absorb some of the water. Once the cashews have been left to soak, drain them using a sieve. Transfer to a blender or food processor. Add a splash of water and puree until the nuts form a creamy sauce.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with #powerfoodies and #renskroes. Enjoy!