Cashew Cream
This delicious dairy-free spread is like money in the bank. Its creator, San Francisco cookbook author Michelle McKenzie, suggests using leftovers as the base for marinated beet salad, as a dressing for Romaine lettuce with plenty of chives and black pepper, and in curried cauliflower soup (stir in at the last minute).
How to Make It
Step 1
1
Soak cashews in water overnight, chilled.
Step 2
2
Drain and add to a blender with. lemon juice, nutritional yeast, 3/4 cup cold water, and the fine sea salt. Purée until smooth, at least 3 minutes, adding more water, 1 tbsp. at a time, until sauce is as thick and smooth as sour cream but not as thick as hummus.
Step 3
3
Taste and season with more salt or lemon juice; sauce should be tangy but not sour. Chill at least 30 minutes before serving.
Ingredients
2 cups raw unsalted cashews
6 tablespoons lemon juice
1/2 teaspoon nutritional yeast (optional)
1 teaspoon fine sea salt
Directions
Step 1
1
Soak cashews in water overnight, chilled.
Step 2
2
Drain and add to a blender with. lemon juice, nutritional yeast, 3/4 cup cold water, and the fine sea salt. Purée until smooth, at least 3 minutes, adding more water, 1 tbsp. at a time, until sauce is as thick and smooth as sour cream but not as thick as hummus.
Step 3
3
Taste and season with more salt or lemon juice; sauce should be tangy but not sour. Chill at least 30 minutes before serving.
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