This recipe makes about 2-1/2 cups of cashew cream
Directions:
- Soak the cashews overnight OR boil them for 15 minutes
- Drain the cashews and add to a high powered blender with 1 cup of water
- Blend until smooth
- Add parchment paper to trays
- Pour cashew cream on to trays
- Add dividers if using (we like small portions for this recipe)
- Freeze dry (my cycle time was 34 hours)
- Store in jars for short-term use or in mylar bags for long-term storage. Due to the high fat content this is likely a short term storage item
Rehydration:
Rehydrate with a 1:1 ratio with warm water. You can also just add this directly to your coffee
Notes:
A high powered blender is a must to get the right consistency. To make a savory cream, add garlic, sriracha, or nutritional yeast. For a sweet cream add vanilla, cinnamon or dates. Be sure to blend thoroughly if adding dates. The sweet version is great for coffee.
Nutritional Value Per 2 tbsp of cream
Calories: 107 Protein: 3 g Fat: 8 g Carbohydrates: 5 g Sugar: 1 g Fiber: 0 g
