A must have staple for your refrigerator!
- 2 cups water for soaking, then strain
- 1 cup cashews raw & unsalted
- 1/2 cup water
- 1 tsp lemon juice
- 1/2 tsp salt
Place the cashews in a medium-sized bowl.
Cover in the 2 cups of room temperature water. Soak for at least 2 hours. *See notes for alternative options.
Drain and rinse cashews.
Add soaked cashews, 1/2 cup water, lemon juice & salt to a high speed blender & blend until creamy (may need to stop blending and scrape the sides often).
Transfer to a Tupperware and refrigerate (you can keep this in the fridge for about a week).
- For the best flavor, make sure the cashews are raw and unsalted (but in a pinch, you can use any you have on hand).
- It is also very important to soak the cashews prior to making the cashew cream -- this helps make it extra creamy! We suggest soaking the cashews for at least two hours. If you are in a time crunch, you can pour boiling water over the cashews and soak for 20 minutes - alternatively, you can boil the cashews for a just few minutes if you're really in a time crunch and you're using a powerful blender!