Cashew Cream

This versatile plant-based alternative to traditional dairy products (think: heavy cream, sour cream, and the like) can be used in both sweet and savory dishes. The cream takes on the flavor of the ingredients used to season it, and the consistency can be made as thick, or as thin, as a recipe calls for. Flexibility is the name of the game!

Cashew Cream
Yield: up to 2 cups

Ingredients

• 1 cup raw cashews
• 1/3 to 3/4 cup water, depending on desired thickness

Directions

1. Place cashews in bowl and cover with water. Let soak at least 3 hours, or overnight.
2. Drain completely. Combine cashews with fresh water and blend until very smooth (about a minute in high-powered blender, such as Nutri Ninja).
3. For sweet cream: use 3/4 cup water and add 1/8 tsp salt, 1/2 tsp pure vanilla extract, and 1-2 Tbsp sugar or maple syrup.
4. For savory cream: add pinch of salt and lemon juice, nutritional yeast, herbs and/or spices, to taste.
5. For homemade cashew milk: use 3 cups of water.
6. Cream lasts 3-4 days in refrigerator, or it can be frozen.

Recipe adapted from Chocolate Covered Katie.