Vegan cream
Makes 300ml
Easy
Prep:
plus chilling
Make this versatile plant-based cream to stir through pasta sauces and soups, or pour over desserts. Made with just cashews and water, it blends into a smooth, pourable consistency
Skip to ingredients
Units:
- 100g raw cashews
Method
step 1
Soak the cashews in 300ml boiling water, or enough water to submerge them entirely, and leave to soak for 5 mins before draining.
step 2
Tip the soaked cashews and 200ml cold water into a blender (add a pinch of salt if you are going to use this in a savoury recipe). Blend for 2 mins on high power until smooth.
step 3
It should be the texture of single cream and be quite runny, if you leave it to chill in the fridge, it will continue to thicken to your desired consistency. If it gets too thick, just let it down with a teaspoon of water at a time. Will keep chilled for up to five days in an airtight container.
