Whole Food, Plant-Based Recipe Cashew Cream
Recipe courtesy of Chef Carole Levy, PPMNY Culinary EducatorCashew cream is so easy to make and can enhance so many dishes, such as soups and pastas.
Ingredients
½ cup raw cashews (covered with water in a bowl and soaked for 30 minutes)
- 1 cup water
- Juice of 1 lemon, squeezed
Instructions
1. Drain the cashews.
2. Add the cashews, water, and lemon juice to a high-speed blender and blend on high for 1 minute.
3. Stop and scrape, then add additional liquid, if necessary, for a creamy consistency.
Chef's Notes
Store in a sealed container in the refrigerator for up to one week or in the freezer for several months.
