Print

How to Make Cashew Cream and Cashew Milk

Author April Woods

Ingredients

  • Cashews raw/unsalted*
  • Filtered water 1/2 cup filtered water to 1 cup soaked cashews = thick cream

Instructions

  • Rinse cashews thoroughly, then cover with filtered water and refrigerate overnight. (I put them back in the container they came in for this).
  • Drain soaked cashews and rinse again.
  • Add soaked cashews and filtered water to blender and blend on the highest setting for 3 - 5 minutes.  Scrape sides as necessary and thin until you reach your desired consistency.
  • Enjoy!

Notes

*There's actually no such thing as edible raw cashews, as they require roasting to remove the shell.  But do your best to find the least processed you can.  If the package boasts roasting, then it's not what you want.