Cashew Cream

Cashew cream can be used to replace milk and cream in recipes.  The key is to use raw cashews because they have no flavor.  I used this in our mashed potatoes for Thanksgiving.  They turned out divine!  This can keep 2-3 days in the fridge and up to 6 months in the freezer, although you need to re-blend it after thawing.

Makes about 2 1/4 cups thick cream or 3 1/2 cups regular cream

Cashew Cream

2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water

Directions

Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.

Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. The recipe recommends straining it if you don't use a Vita-mix, but I just let it blend for 4-5 minutes and it comes out very smooth.

If you want thicker cream, just add less water.