“Use this wherever half-and-half is called for in a recipe. You can also make the sauce thicker by using another 1/2 cup of cashews, which can be used in place of heavy cream!”
READY IN:
5mins
YIELD:
1.3333334 cups
UNITS:
Metric

Ingredients Nutrition

  • 78.07 ml cashews
  • 236.59 ml soymilk or 236.59 ml rice milk, unsweetened

Directions

  1. Combine cashews and milk in a blender.
  2. Blend until nuts are completely pureed, and cream is smooth.
  3. Store in a tightly covered container in the fridge for up to 4 days, shake well before serving.

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