For raw and vegan baking recipes, cashew cream can be used as a substitute for cream cheese, cream, and sour cream. Here’s how to make a 3-cup batch, which will keep in the fridge for up to one week.
YIELD: MAKES 3 CUPS
2 cups raw cashews
8 cups boiling water
Cover cashews with boiling water in large bowl. Cover with clean kitchen towel, and let stand 6 to 8 hours. Drain cashews, then blend in blender with ⅓ to ½ cup cold water 5 minutes, or until smooth and thick, like sour cream.
VEGAN
GLUTEN-FREE
NUTRITION INFORMATION
Calories: 53
Protein: 2 g
Total Fat: 4 g
Saturated Fat: <1 g
Carbohydrates: 3 g
Cholesterol: 0 mg
Sodium: 2 mg
Fiber: <1 g
Sugar: <1 g
