Dairy-Free Heavy Cream

Langkah-langkah

1. In a bowl, combine the cashews with water to cover.
2. Cover and let soak at room temperature for 4 hours. Drain the nuts, rinse well, and drain again.
3. Transfer them to a high-speed blender, add the water, lemon juice, salt, and vinegar, and blend on high speed for about 1 minute, until very smooth and creamy. There should be no visible bits of cashew.
4. If needed, scrape down the sides with a rubber spatula and blend again for 30 seconds.
5. Store in an airtight container in the refrigerator for 5 days.