1 lb of raw cashews.
I soaked cashews in cold water over night in the fridge. My mom soaks hers in warm (not hot) water for 15-30 minutes. I also read some recipes where they didn’t soak at all. Rinse and put in blender. I wanted mine thicker so I added water just to the top. If you want it less thick go an inch above the cashews with the water. Blend until smooth (will be slightly grainy.) I have a Vita Mix and have read that if you don’t have one you may have to strain out some chunks. It will refrigerate for up to a week. I freeze it in smaller containers and take them out as I need them. Makes 5 cups.
Pingback: Stuffed Artichoke | Don't Fear The Vegan
Pingback: Spicy Cream of Tomato Raw Soup | Don't Fear The Vegan
Pingback: Almost Raw Asada Taco’s | Don't Fear The Vegan
Pingback: Lemon Dill Dressing | Don't Fear The Vegan
Pingback: Southwestern Jicama Beet Slaw | Don't Fear The Vegan
Pingback: Creamy Pea & Spinach Sauce with Pasta | Don't Fear The Vegan
Pingback: Indian Potato Salad | Don't Fear The Vegan
Pingback: Raw Blackberry Coconut Bites | Don't Fear The Vegan
Pingback: Fennel Mashed Potatoes | Don't Fear The Vegan
Pingback: Raw Walnut and Sunflower Tacos | Don't Fear The Vegan
Pingback: Pepper Cheesy Sauce | The DeRobertis Family Presents:
Pingback: Vegan MOFO, Day 16: Sprouted Adzuki Bean and Walnut Burgers | Don't Fear the Vegan
Pingback: 12 Days Give Away – Day 11 | Don't Fear the Vegan
Pingback: Gluten-Free Garlic Naan | Don't Fear the Vegan
Pingback: Fudge with Biscoff Spread | Don't Fear the Vegan
Pingback: DFV TV: Episode 1 Recipes | Don't Fear the Vegan