Cashew cream

This simple cashew cream can be used as a dip (with crudités or chips), as a pasta sauce, mayonnaise replacement, in sandwiches, as a sauce for potatoes etc.

- 1 cup cashews, soaked overnight then drained and rinsed
- 1 garlic clove
- 4 Tablespoons nutritional yeast
- 2-3 Tablespoons freshly squeezed lemon juice, to taste
- 3-4 Tablespoons water
- sea salt and pepper, to taste

Place all ingredients in the blender and pulse until creamy. For a thicker cream use less water. Adjust the seasonings to your preference and enjoy!

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