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Cashew Cream

A glass bowl filled with raw cashews on a blue cloth, perfect for healthy snacking.
Print Recipe
Prep Time 5 minutes
Soaking Time 8 hours

Ingredients
  

  • 200 g raw cashews
  • 100 g plant milk rice, oat, or soy all work great, plus more as needed
  • 1.5 tbsp maple syrup
  • Pinch of cardamom optional but highly recommended

Instructions
 

  1. Place the cashews in a bowl, cover with water, and soak overnight or for at least 6-8 hours.
  2. Drain and rinse the cashews well to remove the soaking water.
  3. Add the cashews to a blender along with the plant milk and maple syrup.
  4. Blend on high for about 3 minutes until completely smooth and creamy, scraping down the sides as needed. If your blender has a nut butter setting, use that.
  5. Add more plant milk a little at a time if needed to help it blend, until you reach your desired consistency.
  6. Add a pinch of cardamom if using and blend briefly to combine.
  7. Taste and adjust sweetness with a little more maple syrup if you like.
  8. Store in an airtight container in the fridge for up to 5 days.