Ingredients:
1 c raw unsalted cashews
Water
Instructions:
1. Rinse cashews; drain and place in a bowl or jar. Add enough water to cover by about 1 inch. Cover and let stand at room temperature at least 4 hours and preferably overnight.
2. Drain cashews; rinse under cold water. Place cashews in a high-power blender and add 1 cup of water; process until smooth, scraping down the sides.
3. Store cashew cream in an airtight container in the refrigerator for up to 1 week.
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