Use this sweet cashew cream in fruit tarts, dolloped on pancakes and waffles, or as a dip for fresh berries!
Store: Leftover cashew cream can be kept in an airtight container in the fridge for up to 5 days. Sweet cream will thicken when chilled. Keep in the freezer for 2 – 3 months, let thaw before using.
Makes anywhere from 1 1/2 cups and up, depending on how much water you use.
Quick soak cashews: To soak your cashews quickly, cover them with hot water and let set for 5 – 10 minutes. Drain cashews and use accordingly.
Regular soak for cashews: Cover with an inch of cool water, let soak for 2 – 3 hours. Cashews don’t need any longer than 3 hours, but will be ok if soaked longer.
You may also like to use almonds without the skins. Soak your almonds at least eight hours or overnight.
Photos shown represent using 4 dates, 3/4 cup water, and cashews quick soaked for 10 minutes.
RECOMMENDED EQUIPMENT: I love my NutriBullet (affiliate link) for small jobs like this! It’s compact, easy to use and cleans up well.