I was relieved to find out that cashews were no longer on my “potentially allergic to” list after some testing this year.
As a vegan, that means cashew creams and cheeses and actually snacky cashews are all available! The cashew is a pretty versatile food and I’ve been blending up with tasty cream as a yogurt alternative.
1 cup cashews, soaked in water 8-10 hours
1 cup fresh coconut water (or filtered water or non dairy milk)
1 tsp vanilla (get good vanilla, like Penzey’s)
Drain cashews and put in a blender with coconut water and vanilla, blend until smooth.
That’s it! And it’s amazing.
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