Homemade Cashew Cream for recipes
Serves: 1 cup
  • 1 cup raw cashews
  • 2 cups water
  1. Soak the cashews in the water for about 4 hours or overnight at room temperature.
  2. Drain the water and place the cashews in a high speed blender.
  3. Puree to a smooth cream consistency
  4. 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/