Homemade Cashew Cream for recipes
- 1 cup raw cashews
- 2 cups water
- Soak the cashews in the water for about 4 hours or overnight at room temperature.
- Drain the water and place the cashews in a high speed blender.
- Puree to a smooth cream consistency
- Add to the recipe above *after* cooking
Store any un used cashew cream in the refrigerator for up to 1 week
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/mango-raspberry-cream-pie-no-bake/
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