I love to always have this on hand to use in any recipe that might call for heavy cream. Store in a glass container. Will keep in the refrigerator for 1 week the freezer for 2 months.
Ingredients
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2 cups raw cashews
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21/2 cups filtered water
Directions
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Soak cashews in water for 1-4 hours Drain and rinse well
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Put the soaked cashews and water into a high speed blender such as a Vita Mix and blend until completely smooth. This will have the consistency of heavy cream
