From the kitchen
Thick Cashew Cream
A concentrated cashew blend used throughout this book anywhere real body and richness are needed without a thickener.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 1 1/2 cups Raw Cashews, soaked 4 hours or overnight
- 3/4 cup Filtered Water
- Pinch of Salt
Method
- Drain and rinse the soaked cashews thoroughly.
- Combine the cashews, water, and salt in a high-powered blender.
- Blend on high for 90 seconds to 2 minutes, scraping down the sides as needed, until completely smooth and thick.
- Use immediately in a recipe, or refrigerate in a sealed container.
- Use within 5 days; it will thicken further as it chills.
Kitchen note
This is the workhorse recipe referenced across the savory chapter of this book. Keep a batch on hand and you can build a cream sauce, a soup finish, or a cheese in minutes.
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