How To Make the Ultimate Vegan Cashew Cream — Cooking Lessons from The Kitchn

April 20, 2017

This post was originally published on this site

http://www.thekitchn.com/feedburnermain

Soak the cashews: Place the cashews (and date, if using) in a medium bowl and add 2 cups of the water. Set aside uncovered at room temperature for 10 to 12 hours. The cashews are ready when they break apart when pressed between two fingers.

Cashew cream isn’t just for vegans and dairy-free cooks. Sure, vegans probably started enjoying this rich, creamy, dairy-free dip long before the rest of us omnivores, but there’s no reason that everyone shouldn’t have this sauce knowledge in their arsenal. Skeptical? Good — that means more cashew cream for me.

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