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I just whipped up a vegan party for the kids, and the crowd favorite was the recipe I’d like to share with you today: a simple cashew cream using only three ingredients. Cashew cream makes a delicious dairy-free alternative for all kinds of savory recipes. Use it to add creamy richness to pasta, sauces, soups, or your favorite family dishes. Add 130 grams (1 cup) of soaked raw cashews, 160 milliliters (⅔ cup) of water, and 1.5 grams (¼ teaspoon) of salt to a high-speed blender and blend for about 1 minute. Be sure to scrape down the sides as necessary until the mixture is completely smooth and creamy. Transfer the cashew cream to a jar and refrigerate until chilled and slightly thickened prior to using. Cover and store it in the refrigerator for up to a week. Once you try this recipe, it may become your favorite go-to dairy-free cream substitute.
