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Basic Cashew Cream

BASIC CASHEW CREAM

Prep

Total

Yield 1 1/2 cup

Ingredients

Instructions

  1. Drain and rinse the cashews well.
  2. Place them into a blender with the ½ cup water and puree until smooth and there’s no grit when you rub the mixture between your fingers, then add in the coconut cream and coconut vinegar, blending again.
  3. (You can also use an immersion blender to achieve a smooth texture. Place in the refrigerator until ready to use.)
  4. The cream will last a few days in the refrigerator.

Notes

* You can also soften the cashews by placing them into simmering water for 10-15 minutes. Tip via “recipe notes” on theppk.com, by Isa Chandra Moskowitz. Also see Tal Ronnen’s note (last paragraph.)

Recipe by Olives for Dinner at http://olivesfordinner.com/2013/09/basic-cashew-crea.html