Regular and Thick Cashew Cream
Cashew cream is a great substitute for cream and mawa, which is frequently used in North Indian cooking and Indian sweets
- 2 cups whole raw cashew nuts (not pieces, which are often dry), rinsed well under cold water, soaked overnight in the refrigerator in 4 cups water (the cashews are ready when they break apart when pressed between two fingers)
- 1 cup water to blend
Drain and rinse the soaked cashew nuts under cold water.
Blend the drained nuts with water, added a little at a time, in a blender on high speed, until completely smooth – about 3 minutes.
Stop, scrape down the sides of the blender and process again for 1 minute, until you obtain a smooth, creamy paste. Add more water after the mixture is smooth. Add more or less water as per the thickness of cream required.
If doing small quantities, the grinder attachment for chutneys may work better.
Store in an airtight container in the refrigerator for up to 4 days.
Makes about 2 ¼ cups thick cream or 3 ½ cups regular cream