A great base for any creamy sauce or dip or add it to soup for a delicious dairy free, vegan option! Use it as a substitute for heavy cream or half and half.
Ingredients
1 cup
Cashew nuts, raw
1/2 cup
Water
2 tbsp
Olive Oil, Extra Virgin
2 tbsp
Lemon juice
1 clove(s)
Garlic
1/2 tsp
Salt
Instructions
Soak the cashews either overnight, OR in just boiled water for 15-20 minutes.
Place the strained, soaked cashews, water, olive oil, lemon juice, garlic, and salt in a high-speed blender and blend until completely smooth and creamy.
This ends up being fairly thick - add water as needed to get the desired texture. This is a great base for any creamy sauce, dip or add it to soup for a delicious dairy free, vegan option!
Notes:
Cashew cream is best made in a high-speed blender, like a Vitamix or ninja (sometimes the smoothie attachment is the best for this - with my Ninja it is!). If you have a less powerful blender, you may have to blend longer (up to 1 minute).
