Since making the switch to a plant-based lifestyle, I’ve picked up some tips and tricks for continuing to enjoy rich, creamy food that’s healthy and dairy-free. My favorite is cashew cream. It’s quick, easy and delicious. I like to add it to dressings, soups and sauces to give them a creamier consistency. It’s also delicious spread on celery sticks or crackers. I store it in a tightly sealed mason jar in the fridge, where it should be good for up to a week (if it lasts that long!).
The soaking time for cashews depends on how high-powered the food processor or blender is that you use. If using a Vitamix (best kitchen tool investment ever!), or something comparable, the cashews really don’t need to soak long at all… In a less powerful machine, you may need to soak them longer. The soaking softens them so they aren’t as difficult to break down.
1 cup cashews, raw & unsalted (and organic if possible)
1/2 cup boiling water
1 lemon, juiced
1/4 cup, apple cider vinegar
1 TBSP raw, local honey
1 TSP garlic powder
Salt and Pepper to taste
Soak the cashews in boiling water for ten to 30 minutes. Put all the ingredients (including the soaking liquid) in your high speed blender/food processor and blend until smooth. If the mixture is too thick to blend, add a little water.
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