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cashew cream in a glass measuring cup with cashews on counter

Cashew Cream

Easy recipe for cashew cream using either regular or sprouted nuts that is an excellent substitute for dairy in soups and sauces.

Course Side Dish
Cuisine American
Keyword dairy free, easy, soaked
Prep Time 5 minutes
Soaking 3 hours
Total Time 3 hours 5 minutes
Servings 6
Calories 107 kcal
Author Sarah Pope

Ingredients

Instructions

  1. Place raw cashews in a medium glass bowl.

  2. Pour one cup of filtered water over cashews in a glass bowl. This is just enough water to cover.

  3. Add sea salt and stir to mix well.

  4. Leave uncovered on counter for 3 hours. Soak for only 1 hour is using sprouted cashews.

  5. Drain promptly and rinse cashews.

  6. Place cashews in Vitamix or food processor and add 1 cup fresh filtered water.

  7. Blend until smooth.

  8. Use immediately in desired recipe. Makes 1.5 cups of cashew cream.

  9. Refrigerate leftovers for up to 4 days or freeze for later use.

Nutrition Facts
Cashew Cream
Amount Per Serving (0.25 cup)
Calories 107 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1.3g7%
Polyunsaturated Fat 1.3g
Monounsaturated Fat 4.6g
Potassium 120mg3%
Carbohydrates 5.3g2%
Fiber 0.7g3%
Protein 3.3g7%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.