1tablespoonextra virgin olive oilcan be omitted to make oil-free
¼teaspoonsaltadjust to taste
Instructions
Add cashews to a medium heat safe bowl. Cover with an inch of hot, almost-boiling water (I heat water to 200F in my electric kettle). Soak for 15 minutes.
After 15 minutes, drain cashews but make sure to reserve the water.
Add the cashews, ½ cup reserved water, lemon juice, olive oil, and salt to a strong blender (this is the one that I use).
Blend until smooth and creamy, about 2 minutes. Scrape down sides as needed. Blend in an additional ¼ cup to ½ cup liquid to thin cashew cream to desired consistency.
Store refrigerated in an airtight container for up to 1 week.
Notes
Raw unsalted cashews are the best option for cashew cream. I don't recommend using roasted cashews because they add a roasted flavor to the cream.
Consistency: ½ cup liquid + 1 cup cashews yields a relatively thick, yogurt-like consistency. ¾ cup liquid creates a heavy cream consistency and 1 cup liquid creates a half and half consistency.
Soaking cashews: Don't skip this step. Cashews can also be soaked overnight in cool water, but I recommend using fresh water for blending if you do this.
Food processor: You can use a strong food processor instead of a blender. I recommend using the standard blade attachment and scraper attachment.