Cashew cream

 

 

 

Preparation:

Pour the cashews into a blender, and top up with 50 ml neutral oil (e.g. thistle or rapeseed oil) and 100 ml cold water.

Blend well for at least 1 minute, until a very creamy mixture is achieved.

This cream is ideal for creamy vegetable dishes, shakes, soups or creamy sauces, and can be stored in the fridge for approx. 2-3 days.