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Cashew Cream

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By Kristen Gostomski, B.S. Sports & Health Science, HSSCS, INHC
Recipes, Dips, Sauces, Staples

If you are looking to avoid dairy or animal products entirely this cashew cream can be substituted for heavy cream in just about any recipe. I have been using it to make french onion dip, creamed spinach, creamy soups, salad dressings, Swedish cream and more.

dairy cream substitute

Ingredients
1 cup raw cashews, soaked for 2-4 hours, rinsed and drained
3/4 cup filtered water
1/4 cup filtered water (more or less depending on how much water the cashews absorbed during soaking)

Procedure
1. Place cashews and 3/4 cup water into the container of a high speed blender like a Vitamix and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High.
2. Blend until the mixture becomes smooth and starts to thicken. With the motor running, slowly add more filtered water until you reach your desired consistency keeping in mind that cream will thicken slightly when refrigerated.
3. Store in the refrigerator in an air tight container like a mason jar.

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Kristin Gostomski - Functional Exercise And Nutrition Specialist

Hi, I’m Kristen. I am a Functional Exercise & Nutrition Specialist and I’m here to help your body and mind function it’s best. I am more than just a health enthusiast. I have a Bachelor’s Degree in the field of Health and Sports Science, I’m a former athlete, and I was raised by a gourmet chef. My mission is to empower you and your family to make smart decisions about your health

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