Cashew Cream
Excellent cream to be paired with fresh veggies & fresh herbs. Great on good quality bread too.
Ingredients
Units
Scale
- 1 c soaked cashews *(see note)
- Salt & pepper to taste
- 1 clove garlic
- 1–2 T olive oil
- 3.5 oz (100ml) plant based milk (water or dairy-milk works here too)
- optional freshly squeezed lemon juice
Instructions
- Blend half of the soaked cashews, garlic, salt and pepper, olive oil and half the milk in high-powered blender.
- Add the remaining cashews. Blend.
- Add more milk to achieve the consistency you want. Taste and add salt and pepper as needed.
- Optional: add a couple tablespoons of fresh lemon juice to brighten the flavor a bit.
Notes
*Soaked Cashews: bring 1-2 cups of water to a boil. Pour over cashews and let sit for 1hr (up to overnight). Drain and rinse. This will soften the cashews to make blending smoother.
Note on cashews: plain, unsalted, unroasted gives the smoothest, most neutral flavor. Roasted cashews makes the cashew flavor slightly more pronounced. I personally prefer not roasted.