I adore my Vitamix and use it almost daily, so I've found it to be more than worth the small investment. This recipe works best in a high-speed blender, which makes quick work of the cashews and achieves a perfectly smooth result.Folks with highly plant-based diets benefit most from this step, since a larger percentage of their food intake likely contains phytates. It also increases the bioavailability of their nutrients by removing their naturally occurring phytic acid - a natural element of grains, nuts, and legumes that can act as an anti-nutrient. Soaking the cashews helps them blend up perfectly smooth.To make it thicker or thinner, simply vary the amount of water a little bit according to your needs. As written, this recipe yields a fairly thick but still pourable cashew cream that you can dollop over just about anything.The variations replace a bit of the water with other liquids. I like to use filtered tap water for an eco-friendly and great-tasting option. ![]() You can use whole cashews or pieces - pieces are often more economical. "Raw" cashews are pale and soft, and they work best for making cashew cream. They are, however, different from nuts sold as roasted cashews, which have been roasted a second time after shelling. They aren't actually raw - they've been steamed or roasted to remove their shells and any residual urushiol, a resin that can cause a poison ivy-like skin reaction and be toxic when ingested. Look for nuts labeled as raw cashews in the grocery store. ![]() You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below. Here's an overview of what you'll do to make a dreamy batch of cashew cream.
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