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Cashew Cream

(recipe, Tal Ronnen)


  1. 2 cups whole raw cashews (not pieces, which are often dry)


  1. Rinse the cashews well under cold water. Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.
  2. 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.
  3. If you're not using a professional high-speed blender such as a Vita-Mix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.