Sunday, July 27, 2014


~ Paleo Spirit

1 c. raw cashews

Rinse the cashews well and place in a bowl with enough water to cover them by an inch. Cover and soak 2-8 hours.

Drain cashews, rinse under cold water, and place in food processor or blender with one cup water. Process on high for several minutes, scraping down the sides when necessary, until it's creamy.

Makes 1 1/2 - 2 cups.

Notes: I add 3/4 - 1 cup of water when I'm needing a sour cream substitute and 1/2 cup for a ricotta substitute. My suggestion is to start with a small amount of water and then add more until you reach the desired consistency. The original recipe said to use whole cashews, not pieces, and fresh, filtered water. I use cashew pieces and tap water without a problem. I never cover the soaking cashews. The cream can be stored in the fridge for three days or freezer for six months. 

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