How to make Cashew Paste
Cashew paste – A gluten-free, dairy-free, and vegan alternative to heavy cooking cream. It adds a creamy texture and tasty twist to a variety of dishes!
Servings: 20 SERVINGS
Calories: 71kcal
Instructions
- Soak raw, roasted cashews for 2 hours.
- Drain cashews and wash under cold water for few seconds. Transfer the cashews to a food processor and ground into a fine powder. If using unsoaked cashews (right off the refrigerator), soak it in warm water for 30- 40 minutes, before grinding.
- Slowly add water to the granulated cashews and grind it to a fine paste.
- If the mixture is grainy in texture, add some more water and keep grinding the cashews until you get the desired consistency – smooth and creamy.
- Store it in an airtight container and use as desired.
Nutrition
Calories: 71kcal | Carbohydrates: 3g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 85mg | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.9mg