Whether or not you’ve gone dairy-free out of necessity, you’ll want to try this easy concoction of creamy goodness before automatically grabbing your heavy whipping cream! It can be used in soups, sauces, coffees, dips, desserts, and more!
- 2 C. Raw Organic Cashews (unsalted)
- 1 C. Filtered Water
- A pinch of Sea Salt
- Blender
Add cashews to a 1-quart mason jar and fill with purified water until water reaches at least one inch above cashews. Screw on the lid and let sit overnight. A nice long soak yields a creamy product, so I don’t recommend any of the quick soak methods unless you’re truly in a pinch.
When you’re ready to begin the process, which is shockingly easy, drain and rinse the cashews. Then combine them with 1 C. of filtered water in your food processor or, my personal favorite for this recipe, the Ninja Blender (recommended). Blend for a minute or two and you’re done! I told you it was easy!
Add a healthy sweetener, vanilla extract, and some fruit, and scoop up a dairy-free yogurt. Add more water and make cashew milk for smoothies or save it for recipes that call for heavy whipping cream. In other words, use it in place of almost any of your dairy-filled recipes!
To Make Cashew Milk from Cashew Cream:
Dilute 1/4 C. of Cashew Cream with 1 1/2 C. of water. If desired, sweeten with Vanilla Extract and Honey, Maple Syrup, or Stevia
