28 November, 2015

Nutcream (Version 2)

A few months ago, I posted a recipe for nutcream. I mentioned in the post that I had two ideas for how it might work. That recipe was for a thick, creamy spread. This one, however, is far closer to a true "cream." The soaking process of this recipe takes a while -- 8 to 12 hours -- but the recipe itself comes together in just a few minutes.


Prep time: 8-12 hours
Cook time: 5 minutes
Total time: 8 - 12 hours

Yield: It depends on how thick you want it, but I got about three cups of cream.


  • 1 1/2 cups raw cashews
  • 1 cup filtered water, divided
  • More water (doesn't need to be filtered) for soaking and rinsing

  1. Place the cashews in a large bowl and cover completely with water. 
  2. Leave to soak for at least 8 hours and up to 12 (I started the soak before leaving for work, then made the cream in the evening. You could also soak the nuts overnight.)
  3. Drain the cashews, then rinse and drain again. Place them in the bowl of a food processor or very powerful blender along with 1/2 cup of filtered water.
  4. Process or blend the nuts until no longer grainy. Add water a tablespoon at a time until you reach your desired "cream" consistency. I added another 6 tablespoons or so. 

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