Total Time
Prep 5 mins
Cook 0 mins

Use this wherever half-and-half is called for in a recipe. You can also make the sauce thicker by using another 1/2 cup of cashews, which can be used in place of heavy cream!

Ingredients Nutrition

  • 78.07 ml cashews
  • 236.59 ml soymilk or 236.59 ml rice milk, unsweetened


  1. Combine cashews and milk in a blender.
  2. Blend until nuts are completely pureed, and cream is smooth.
  3. Store in a tightly covered container in the fridge for up to 4 days, shake well before serving.