01
Soak Cashews
Start by soaking the cashews in a bowl of cold water. Let them sit for a couple of hours or, if you have time, overnight works best. Once they’re nice and soft, drain the water.
01 / WHAT YOU NEED
Ingredients
Adjust servings4
02 / HOW TO MAKE IT
Let's cook.
02
Blend Cashews and Milk
Next, pop the cashews into a blender along with the coconut milk, agave syrup, vanilla extract, and a splash of rose water. Blend everything until it’s completely smooth and creamy.
03
Serve and Garnish
Pour the mixture into a serving bowl, then sprinkle some pomegranate seeds on top for a fresh, colorful touch. Enjoy!
03 / EXTRA DETAILS
Good to know.
Cook's tip
- Soak cashews for at least 4 hours or overnight to achieve the creamiest texture.
- Use a high-speed blender to get a smooth and silky consistency.
- Add a pinch of salt or a bit of lemon juice to balance the flavor and brighten the cream.
Why you’ll love it
This creamy, dairy-free alternative is perfect for those avoiding lactose or following a plant-based diet. It offers a rich, smooth texture and a mild, nutty flavor that enhances both sweet and savory dishes without overpowering them.
Serving ideas
Use this creamy base as a topping for soups, a sauce for pasta, or a dip for fresh vegetables. It also works wonderfully as a dairy-free alternative in desserts like fruit parfaits or drizzled over baked goods.
Storage & leftovers
Store the cream in an airtight container in the refrigerator for up to 4 days. Stir well before using, as it may thicken or separate slightly when chilled. For longer storage, freeze in small portions and thaw in the fridge overnight.
