nicholaswilde_recipes/docs/sauces-and-dressings/cashew-crema.md

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🍚 Cashew Crema

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:fork_and_knife_with_plate: Serves	⏲️ Total Time
1 cup	0 minutes

🧂 Ingredients

!!! tip

Use the lesser amount for the texture of light coconut milk and the greater amount to resemble full-fat coconut
milk

• 🌰 0.25 to 0.5 cup (57 g) raw cashews
• 🍋 2 Tbsp lemon juice
• 🧂 0.5 tsp salt
• 💧 0.5 cup (113 g) water

:cooking: Cookware

• 1 high-speed blender

📝 Instructions

Step 1

Soak raw cashews for 2 hours or up to 12 hours.

Step 2

Drain and rinse the cashews under cold water until the water runs clear.

Step 3

Transfer the cashews to a high-speed blender and add the lemon juice, salt, and 1/2 cup water.

Step 4

Blend until smooth and creamy.

Step 5

Refrigerate in an airtight container for up to 5 days.

!!! tip

If the cream is grainy, try straining it through a fine mesh sieve.

!!! tip

Use in place of coconut milk or dairy cream in pasta, soup, overnight oats, beverages (only if using the lesser
amount of cashews - and strain for best texture), desserts, and anything else that would benefit from a creamy
boost! Sadly, it doesn’t work for making whipped cream.

🔗 Source

• The Gracias Madre Cookbook