~ Paleo Spirit
1 c. raw cashews
water
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: My suggestion is to start with a small amount of water and then add more until you reach the desired consistency. I vary the amount according to whether I'm using the cashew cream to replace sour cream, ricotta, or whipping cream. The original recipe says to use whole cashews and fresh, filtered water, but I use cashew pieces and tap water without a problem, and 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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