- 1 cup raw cashews
- 2 1/2 cups water
- 1/4 cup honey
- 1 Tablespoon vanilla extract
Soak 1 cup of cashews in 2 cups of water for 5 to 6 hours.
Rinse cashews in fresh water and place in blender along with honey, vanilla. Slowly add fresh water as needed until the cream has reached your desired consistency. Blend until smooth.
Store in a covered container in the refrigerator for 3 to 5 days.
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- As an alternative to soaking nuts for 5 to 6 hours, you can boil water in a small saucepan and add cashews. Cover and turn off heat. Allow the cashews to soak for 2 hours.
- Feel free to add cinnamon, pumpkin pie spice etc. to your cashew cream!
- For a vegan option, substitute maple syrup for the honey.
Serving: 0g | Calories: 935kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg