Add To Favorites
Bring 2 cups of water to a boil in a small saucepan. Place 2 cups cashews in a medium heatproof bowl and cover with boiling water. Cover bowl with a plate or plastic wrap and let sit for 10 minutes. Strain cashews through a fine-mesh sieve into another medium bowl, reserving soaking liquid.
Transfer nuts to a blender, then add 1 cup herbs, vinegar, salt, and half of soaking liquid. Blend on medium speed, scraping down sides with a spatula and adding more soaking liquid as needed, until cashew cream is very smooth and the consistency of yogurt, 1–2 minutes.
This recipe does not have any reviews yet.
Sign up now for our email newsletter!
Click here for our newsletter archive.
Nutritional information can be found listed with each product.
Find Fustini's here and see how our restaurant partners are integrating our oils & vinegars into the menu and on to the table.