08 Dec Cashew Cream
(This recipe was adapted from Great Gluten-Free Vegan Eats cookbook)
- 2 cups of raw cashews
- 4 cups of water
- 1 cup of ice cold water (discard the ice)
- 3 Tbsp lemon juice
- Soak the cashews in 4 cups of water for at least 6 hours (I prefer overnight.) Drain the water
off the nuts.
- 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
- 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.