Cashew Crema
Cashew Crema
Yield: ½ cup
Prep time: 5 MinTotal time: 5 Min
Cream is known as two things: a layer of creamy froth that forms on the top of freshly made espresso (yum) and a. heavy cream that's thickened and slightly soured, usually with buttermilk. Bottom line: it's a thick yummy cream. To have a diary-free version of cream is a godsend. I use this cashew cream for everything from icing (with maple syrup and vanilla) to breakfast bowls (lox breakfast bowl), to soups (it makes them super-creamy). This is a dairy-free lover's best friend.
Ingredients
Instructions
- Place the cashews in a high-powered blender and add ½ cup of water. Blend on high speed until the cream is completely smooth, 2 minutes.
Notes
The crema will keep well in an airtight container in the fridge for up to 5 days.