1 cup of raw cashews, soaked overnight in 1.5 cups water (I like soaking in a pint size mason jar)
1/2 cup water (or more for a thinner consistency)
Drain and rinse the soaked cashews.
Will keep for 1 week refrigerated. I like storing mine in half pint mason jars.
Use as a 1:1 ratio for cream in sauces and and cooking recipes.
I’ve made this without soaking my cashews first, and my high speed blender still does a pretty good job of making it smooth. But it is *much* creamier when I use soaked cashews.