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6cb49ef7 38b5 4eb6 aae4 04078f60ca73  how to make a custard part 1
Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added over 1 year ago

Hello Ellen M.,
Freezing cashew cream is a great idea. Depending on how cold your freezer is, and in what vessel you store it, cashew cream should be fine for 1 - 3 months. I would freeze it in a glass container with a tight fitting lid of non-reactive material, leaving at least 2" of space, for expansion. The tighter the lid, the less freezer burn the cashew cream is likely to attract/form.

When you defrost it, it may separate a bit, but a hand blender, or even a whisk, will probably help it unify again.

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