Ingredients

• Ingredients Units USM Scale 1x2x3x 1 cup raw cashews 1 + 1/4 cups water (can sub with unsweetened, plain plant milk)

Preparation

• Instructions Soak the cashews: It’s best to soak your cashews in water before starting. There are 2 ways to soak: Soak cashew in cool water for 2 – 3 hours, drain and rinse (this method is best for digestion). For a quick method of soaking, let cashews sit in hot water for 5 – 10 minutes, drain, rinse and continue with recipe. Blend cashews and water: Place cashews and water into the cup of a high speed or personal blender and blend until creamy. Adjust the water, adding more to thin as needed. Place in a covered container and place in the fridge until ready to use. Or use right away in any recipe calling for vegan cream. Makes 1 3/4 cups (equals 14 servings, 2 tablespoons per serving) Store: Leftovers can be stored in the refrigerator for up to 1 week in an airtight container, stir before using.