Cashew Cream

🥘 Ingredients

• raw cashews 1 ½ cup
• water ¾ cup
• freshly squeezed lemon juice from medium lemon 1 tbsp
• nutritional yeast ¼ cup
• kosher salt 1 ½ tsp
• Freshly

1. 1

   Prepare: raw cashews , water , freshly squeezed lemon juice from medium lemon , nutritional yeast , kosher salt , Freshly cracked black pepper.
2. 2

   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).
3. 3

   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.
4. 4

   Once cashews are done soaking, drain, rinse with water, and add to the blender.
5. 5

   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.
6. 6

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