Description
A creamy and versatile cashew cream that can be used in various recipes.
Ingredients
Scale
- 1 cup raw unsalted cashews (see note #1)
- 1/2 to 3/4 cups water (plus water for soaking cashews)
- 1 tablespoon lemon juice (from 1/2 small lemon)
- 1 tablespoon extra virgin olive oil (can be omitted to make oil-free)
- 1/4 teaspoon salt (adjust to taste)
Instructions
- Add cashews to a medium heat safe bowl. Cover with an inch of hot, almost-boiling water (I heat water to 200F in my electric kettle). Soak for 15 minutes.
- After 15 minutes, drain cashews but make sure to reserve the water.
- Add the cashews, 1/2 cup reserved water, lemon juice, olive oil, and salt to a strong blender (this is the one that I use).
- Blend until smooth and creamy, about 2 minutes. Scrape down sides as needed.
- Blend in an additional 1/4 cup to 1/2 cup liquid to thin cashew cream to desired consistency.
- Store refrigerated in an airtight container for up to 1 week.
Notes
- Note #1: Soaking the cashews helps to soften them, making the blending process easier.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Sauces
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1/4 cup
- Calories: 100
- Sugar: 1g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg