cashew Cream easy

By andreajayros

Ingredients

• 1 cup (150 g) raw cashews
• 1/2 – 3/4 cup (125 – 190 ml) filtered water (add more water according to consistency desired)
• Savory Cashew Cream
• Juice of 1/2 lemon
• 1/2 tsp. sea salt
• 1/2 tsp apple cider vinegar (optional)
• 1 garlic clove (optional)
• 1 tbsp olive oil (optional)
• Sweet Cashew Cream
• 2-4 tbsp agave or pure maple syrup
• 1/2 tsp vanilla extract

Details

Servings 1
Adapted from rebootwithjoe.com

Preparation

Step 1

Add the cashews and fresh filtered water to the blender or food processor and blend until smooth.

Add remaining ingredients depending on whether you were making a sweet or savory cream, then blend until smooth.

can be used as a pizza topping, to a healthy pasta dish, over vegetables, baked dishes, casseroles, healthy Mexican meals, as a salad dressing (this can be thinned down with extra olive oil) or anywhere were you may have added a savory creamy sauce!

I had the savory version on a whole wheat tortilla, topped with jalapenos. Pretty good!! I had to add a little more cashews than called for in the recipe, perhaps I added too much water.

This was really good, I added fresh basil and left out the vinegar. I gave a little to my mom with cucumber slices and she really thought it was a cream based dip. I am already making more to take to work and share with my friends.

Delicious recipe. Made this yesterday as a salad dressing and took it out with me to a restaurant for a celebratory b’day meal for a friend. I added ground black pepper and some paprika to give it a bit of a kick. Needless to say the whole of our party added it to their salad and loved it. Thank you

It sure can! It lasts in the fridge for up to 4 days and in the freezer for a few months. If you freeze it, be sure to let it thaw then add into a blender to get rid of any clumps. Enjoy! — Jamie @ Team Reboo