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Ingredients8 h 5 m servings 75
Original recipe yields 10 servings (1 1/4 cups)
- Place cashews in a bowl and cover with a few inches of water. Let soak until soft, 8 hours to overnight.
- Drain and rinse cashews; transfer to a high-powered blender. Add 4 tablespoons water, lemon juice, vinegar, and salt. Blend until cashews are finely ground. Scrape down the sides of the blender and add remaining water; blend until very smooth.
- Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.
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- Cook's Note:
- The cashew cream thickens up a bit after being in the fridge, and the tart flavors come through more. Vary the levels of lemon juice and vinegar to your taste!
Per Serving: 75 calories; 6 4.2 2.5 0 98 Full nutrition
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