Delicious Cashew Cream Recipe
If you are sensitive to dairy or just want to avoid it, this recipe can satisfy that desire for creaminess! This cashew cream recipe is so delicious and versatile you won’t even miss the dairy. This recipe is quick, easy, and full of nutrients and flavor!
As always, organic ingredients are preferred for better taste and higher nutrient content.
Ingredients:
- 1 cup raw cashews, soaked in water for 4 or more hours to soften
- 1/8 tbsp water
- 1 tbsp olive oil
- 1 1/2 tsp apple cider vinegar
- 2 1/2 tsp lemon juice
- 1 tsp agave
- 1 clove raw garlic
- 1/2 tsp sea salt
Directions:
In a high-speed blender, blend cashews, water, olive oil, vinegar, lemon juice, agave, garlic, and salt until smooth. Add water as needed to reach desired thickness. I like mine to be a similar texture to whipped cream or mayo. When it’s done, spoon out into a container and pour liberally over your meal. Pairs well with steamed, sautéed veggies, crepes, pastas, squash dishes, meat dishes, and it’s even a great dip for raw veggies.
Optional Additions:
Enhance the flavor your cream to complement your dish! Flavor with artichoke hearts, tarragon, parsley, shallots, lemon zest, or other herbs and spices for a mouthwatering topping for your meal.
Tags: agave, apple cider vinegar, artichokes, cashew cream, lemon, raw garlic, sea salt
