---
comments: true
tags:
  - sauce
  - the-gracias-madre-cookbook
---
# :rice: Cashew Crema

![Cashew Crema][1]{ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 1 cup | 0 minutes |

## :salt: Ingredients

!!! tip

    Use the lesser amount for the texture of light coconut milk and the greater amount to resemble full-fat coconut
    milk

- :chestnut: 0.25 to 0.5 cup (57 g) raw cashews
- :lemon: 2 Tbsp lemon juice
- :salt: 0.5 tsp salt
- :droplet: 0.5 cup (113 g) water

## :cooking: Cookware

- 1 high-speed blender

## :pencil: Instructions

### Step 1

Soak raw cashews for 2 hours or up to 12 hours.

### Step 2

Drain and rinse the cashews under cold water until the water runs clear.

### Step 3

Transfer the cashews to a high-speed blender and add the lemon juice, salt, and 1/2 cup water.

### Step 4

Blend until smooth and creamy.

### Step 5

Refrigerate in an airtight container for up to 5 days.

!!! tip

    If the cream is grainy, try straining it through a fine mesh sieve.

!!! tip

    Use in place of coconut milk or dairy cream in pasta, soup, overnight oats, beverages (only if using the lesser
    amount of cashews - and strain for best texture), desserts, and anything else that would benefit from a creamy
    boost! Sadly, it doesn’t work for making whipped cream.

## :link: Source

- The Gracias Madre Cookbook

[1]: <../assets/images/cashew-crema.jpg>