Cashew Cream

Don’t eat dairy? Or just want to try something new. No problem! This cashew cream will seriously knock your socks off. Add to soups, chili, tacos, burritos or pastas. Even my husband was a skeptic but not anymore! You have nothing to lose, it takes 5 minutes!

Enchilada night…a few of our toppings ready to go…(rice and beans were in a pot)

Enchiladas are ready!

Finished product…SO worth it! One of my favorite meals to date!

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Cashew Cream

A creamy addition to any meal! Top a soup, add to chili, burritos, tacos or pasta dishes!

Servings

Ingredients

• 1 1/2 cups of raw cashews yields about 2 cups
• 1-1 1/2 lemons to taste
• 1/2 tsp salt
• 1/2 cup water

Servings Ingredients 1 1/2 cups of raw cashews yields about 2 cups 1-1 1/2 lemons to taste 1/2 tsp salt 1/2 cup water

Instructions

1. Soak cashews overnight, if time permits.
2. Otherwise, I usually take the short cut and soak in a bowl with boiling water for at least an hour. That works just as well.
3. Place cashews in a blender or food processor.
4. Add lemon juice, salt and water.
5. Blend and serve!

Recipe Notes

Use organic ingredients, if possible. Great for leftovers too! The cashew cream will keep in the fridge for several days. By Tracy Posillico

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