Ingredients

1 cup raw cashews, soaked in hot water for 1 hour, then drained

1 teaspoon fresh lemon juice

1/2 cup cold water…a little more if needed for desired thickness

Instructions

1. Combine the cashews and lemon juice in a high-speed blender and blend, using a tamper to assist with blending. Add 1/4 cup of the water and blend. Add remaining 1/4 cup water and process until thick and creamy adding a little more water if needed to achieve desired consistency. I use a total of 1/2 cup water.

Variations

Cashew Sour Cream

Mix 1 cup cashew cream with 2 teaspoons apple cider vinegar and 2 teaspoons fresh lemon juice. Makes 1 cup

Light Cashew Cream

Whisk 1/2 cup vegetable stock or water with 1 cup cashew cream. This should have the consistency of actual cream. Makes 1 1/2 cups.

Cashew Milk

Puree 1 cup raw cashews with 1 cup water until smooth. This is plain and unsweetened, for use in savory dishes. Makes about 2 cups.

Cashew Cream Cheese

Add 1/4 teaspoon onion powder to the blender and blend with other ingredients. This should be thick and spreadable. Some like the taste of nutritional yeast, I don’t, but you could add 1/4 cup nutritional yeast. Add fresh herbs for additional flavor such as tarragon, dill, or even minced garlic.