CASHEW CREAM

The most versatile condiment a dairy-free bitch can keep stocked in her fridge.

Today I am letting you in on a creamy dream.

It is the perfect base for so many things, but today I am giving it to you in its most basic form.

I love using this on top of anything Mexican as a crema sauce, but with slight variations it can be the most versatile base for sour creams, cilantro dressings, dairy-free ranch, tzatziki sauce, alfredo, etc.

The options are endless and I can't wait to share them all with you.


INGREDIENTS

1 cup raw cashews, soaked for at least 2 hours

1 large clove of garlic

juice of half a lemon

3/4 cup water

pinch of salt


DIRECTIONS

1. Soak cashews in a bowl of water for 2 hours.

2. Add all ingredients to a high speed blender and blend on high for 1-2 minutes until creamy and smooth.

3. Enjoy!


NOTES

- If you have a high speed blender it is not necessary to soak your cashews unless you want to do it for

better digestion.

- Lemon can be swapped for a lime.

- If you don't have a high speed blender soak your nuts overnight in a fridge.



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