Jeanette Kimszal, RDN

I help improve thyroid health and determine gluten sensitivities

Cashew Cream

by

cashews-in-blender

Cashew Cream
 
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Ingredients
  • 2 cups raw cashews
  • 6 cups boiling water
  • ½ cup filtered water
Instructions
  1. Boil 6 cups of filtered water
  2. Place the cashews in a bowl
  3. Cover with boiling water until covered
  4. Place a dishcloth over the bowl and let sit for 30 minutes
  5. Once the cashews have soaked up the water use a colander to drain the water
  6. Rinse with cold water
  7. Place the cashews in the blender and add the filtered water
  8. Blend until a cream like consistency
  9. Add additional water if needed
  10. Place in a sealable container and refrigerate (3-4 days) or freeze (up to 6 months)
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