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Thick Cashew Cream

November 14, 2016
Arla Cream Cheese recipes

This recipe is from The Conscious Cook  ($20; William Morrow Cookbooks) by Chef Tal Ronnen of LYFE Kitchen and Crossroads.

Thick Cashew Cream




10 min


00 min


2 c. whole raw cashews (not pieces, which are often dry), rinsed very well under cold water


Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.

Drain the cashews and rinse under cold water. Place them in a blender with just enough fresh cold water to slightly cover them. Blend on high for several minutes until very smooth. (If you’re not using a professional high-speed blender such as a Vitamix, which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.)

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