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Cashew Cream





Yields
Makes about 2 cups



Active TIme
10 mins



Plus Overnight Soaking Time
8 hrs



Total Time
8 hrs 10 mins

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).

 2 cups raw unsalted cashews
 6 tablespoons lemon juice
 1/2 teaspoon nutritional yeast (optional)
 1 teaspoon fine sea salt
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories260 per tbsp.
% Daily Value *
Total Fat 19g25%

Saturated Fat 3.2g16%
Cholesterol 0mg
Sodium 472mg21%
Total Carbohydrate 14g6%

Dietary Fiber 1.7g7%
Protein 8.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.