---
title: Cashew Cream
servings: 4
source:
  name: Rainbow Plant Life Cozy Spring Meal Plan 1
  author: Nisha Vora
tags: [basics, cashew, cream, vegan, meal-prep]
---

Prepare: @raw cashews{1.5%cup}, @water{0.75%cup}, @freshly squeezed lemon juice from medium lemon{1%tbsp}, @nutritional yeast{0.25%cup}, @kosher salt{1.5%tsp}(plus more to taste), @Freshly cracked black pepper.

Soak the cashews: If using a high-powered blender, soak the cashews in boiling water to cover for 15 minutes. If you don’t have one, add the cashews to a saucepan, cover with water, and boil for ~{15-20%minutes} (or soak in cool water overnight).

To a high-powered blender or food processor, add the 3/4 cup water, the lemon juice, nutritional yeast, salt, and several cracks of pepper.

Once cashews are done soaking, drain, rinse with water, and add to the blender.

Blend, starting on low then increasing to high, until creamy and thick and the cashew bits have been pulverized, scraping down the sides as you go. This will take a couple of minutes (up to 4 minutes in a food processor). The texture should be creamy, thick, and spoonable. If it’s too thick to blend, add 1 tablespoon (15 mL) of water at a time (no more than 6 tbsp). Taste for seasonings, adding more nutritional yeast for cheesy/umami flavors, more lemon juice for acidity, or salt as needed.

Label and store the Cashew Cream in a sealed jar in the fridge for up to 1 week.