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Super Simple Cashew Cream

Prep Time5 mins
Total Time5 mins
Author: Jenna Waters



  • ) Pour cashews, water, and sea salt in a large mason jar or glass container until water covers all of the cashews about 1-2 inches. Cover and set aside on the counter to allow them to soak a minimum of 6 hours (or overnight).
  • ) After they soak, drain and rinse cashews thoroughly in a mesh strainer to get salt solution off.
  • ) Pour cashews in a high-powered blender and add another 1 cup of fresh filtered water. Blend on high speed for about 1 minute until it reaches a smooth texture. Pour back in the mason jar or other storage container.
  • ) Store in the refrigerator for 4-5 days and freeze for up to 6 months.