Easy Cashew Cream
After treating two rounds of Brazilian guests to a childhood favorite they thought they’d never be able to eat again, I realized many others might be wanting a solution to this problem. We can live without dairy, but we shouldn’t have to live without Estrogonofe.
This easy method for making a dairy-free cream at home has become my go to for many recipes. It has been taste-tested by traditionalists, children, and a few Brazilians, all who loved it, and almost *gasp* prefer it.
Equipment
Blender
Ingredients
3/4 cups of cashews
Water
Servings: Makes 500ml
Time: 2-24 hours soak time + 5 minutes
Steps
Soak ¾ cup of cashews for a minimum of two hours or overnight. The longer the soak in this window the better, shorter soak times might make the result grainy. It’s still fine, just may not look as smooth.
Drain the water
Blend for 5 minutes (yes 5 WHOLE minutes) with 1.5 cups of water
Use as you would real cream
Serving Suggestion
Use to finish your Estrogonofe sauce or to add depth to a soup.
