Cashew Cream

(This recipe was adapted from Great Gluten-Free Vegan Eats cookbook)

Ingredients:

• 2 cups of raw cashews
• 4 cups of water
• 1 cup of ice cold water (discard the ice)
• 3 Tbsp lemon juice

Instructions:

1. Soak the cashews in 4 cups of water for at least 6 hours (I prefer overnight.) Drain the water
   off the nuts.
2. Place the cashews, ice water, & lemon juice in a food processor until very smooth (about 5
   minutes). The higher quality of the food processor will determine how creamy the mixture
   will get.
3. Store in an airtight container in the refrigerator for up to 1 week. This cream can be used for
   soups, dips, sauces, or even as sour cream.