Cashew Cream
Ingredients
- 1 1/2 cups RAW cashews soaked at least 4 hours
- 1/2 cup water OR unsweetened neutral tasting plant milk you may need up to 3/4 cup depending on your cashews
- 1 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
Instructions
- Drain and rinse the cashews - very important to discard the soaking water!
- In a high speed blender or food processor add the cashews, milk/water, lemon juice, vinegar, and salt.
- Blend until smooth. If too thick, add more milk 1 tbsp at a time. *NOTE* This will thicken in the fridge.
- Taste. Add salt or lemon juice if necessary.
- Store in fridge for up to 5 days.
- *be creative! Add herbs and spices to make a veggie or pizza crust dip, add some garlic and nutritional yeast to make a kind of alfredo sauce for noodles (or zoodles)...
- I have made this with water and with plant milk, honestly - both ways are just fine!
Notes
*be creative! Add herbs and spices to make a veggie or pizza crust dip, add some garlic and nutritional yeast to make a kind of alfredo sauce for noodles (or zoodles)...
I have made this with water and with plant milk, honestly - both ways are just fine!
If you want a runner cream that you can drizzle or stir into a sauce, then add more liquid. As written, it's more like a thick sour cream type consistency.