I love to make my own cashew almond cream in place of regular cream for my recipes. I like to use almonds and cashews since I sometimes find that just using cashews can be overpowering in some recipes. This comes together quick and stays fresh in the fridge for 4 days.
Start off by soaking 2 cups of almonds overnight in water. Drain and add to a high speed blender with 6 cups of water. Blend until smooth then strain in an almond milk bag. You could always use store bought almond milk for this recipe but I prefer to use my own.
Soak 2 cups of cashews in hot water for 1 hour. Drain then add to a blender with 1 cup of almond milk, 1 cup of water, and 1/4 tsp sea salt. Blend until smooth then add to an air tight bottle.
Use as a dairy free cream substitute in your recipes.
My favorite reusable nut milk bag: https://amzn.to/3IBLw3k (Affiliate Link)
#cashewalmondcream #paleocream #dairyfreecream