This recipe is compliments of a blog on’s blog site.

Here’s what you need:

2 cups raw cashews

Here’s what you do:

1. Place cashews in a glass jar or bowl. Cover with cool water and refrigerate for at least two hours or overnight.

2. Drain water and rinse cashews. Place cashews in a blender or food processor and add about one cup of fresh, cool water. (Note: Use less water–about ¼ cup””for a thicker consistency, like frosting. Use more water–about 3 cups–for a thinner consistency, like milk. Using 1 cup will create a heavy cream that can be drizzled on desserts or fruit.)

3. Makes about 3 cups.

4. Store in an airtight container in the refrigerator for up to a week.

4 Great Ways to Kick Up Cashew Cream

1.  Make it a simple dessert frosting/icing: Add 1 to 2 tsp. vanilla and a pinch of pure stevia powder or a tiny drop of stevia liquid.

2.  Fancy recipe? Make it a flavored frosting/icing: Add 1 to tsp. of any of the following–coconut extract,almond extractmaple extract, mint extract.

3. Electrify your sandwich with a spicy/savory cashew cream spread: Add 1 to 1 tsp. of wasabi powderor pepper (black, red or both!).

4. Pizza, anyone? Make a cashew “cheese”: Add ¼ cup nutritional yeast flakes and freshly ground pepper to taste.

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