cashew cream

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Cashew cream is one of those things that every vegan will eventually make. It's perfect over hot bowls of greens, as dressing on a salad, and drizzled over greens in a wrap. From JL Fields incredibly useful book Vegan Meal Prep.

1 cup raw cashews

2 and 1/2 cups water, divided

2 tablespoons lemon juice (about 1 small lemon)

1/2 teaspoon salt

1/2 teaspoon unseasoned rice vinegar or apple cider vinegar

2 teaspoons minced garlic (about 2 cloves)

1 teaspoon smoked paprika (optional)

1 tablespoon extra-virgin olive oil

1. In a small bowl, soak the raw cashews in 2 cups of water for 1 hour. Rinse and drain.

2. Transfer the cashews to a blender, and add the lemon juice, salt, vinegar, garlic, and paprika. Blend at high speed, and slowly drizzle the olive oil into the mixture. If needed, slowly drizzle the remaining 1/2 cup of water until you reach a thick, creamy consistency. 

3. Transfer the cream into a glass jar. Close the lid tightly.

Storage: Place the airtight jar in the refrigerator for up to 5 days or freeze for up to 3 months. If frozen, thaw in the refrigerator. Before using, purée in a blender for about 30 seconds. 

TIP: Make a sweet version! Begin with the raw cashews and water, then add 2 to 3 teaspoons maple syrum and 1 teaspoon flavored extract (vanilla, almond, or mint). Serve over sweet baked goods or fresh fruit or even in a hot breakfast bowl.