cashew cream

{vegan, gluten-free, soy-free, dairy-free}

This recipe is an excellent substitute for sour cream or try adding to salad dressings, even pasta sauce.  It is very easy, but does take some planning, as the cashews need to soak for at least 8 hours (12 hours is ideal).

You can use less water in this recipe to make a thicker, more cheese-like sauce, such as a ricotta.  If using the cashew cream in lieu of a heavy cream, I usually leave out the lemon and add more water.  You can also jazz up this recipe by infusing different herbs and spices into the mixture. 

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Total: 12 hrs, 5 min| Active: 5 minutes | Rest: 8-12 hours| Makes about 2 cups

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//Tools//

jar, or 2-cup Pyrex

immersion or high-powered blender (Ninja or VitaMix)

//Ingredients//

1 1/2 cup organic, raw cashews soaked for 8 hours, or over night

3/4 cup filtered or distilled water plus more for soaking

*optional 1/2 teaspoon salt

**optional 2 tablespoons lemon juice (if using as a sour cream or in a dressing)

//Directions//

1. In a jar or 2-cup Pyrex, cover raw cashews with one inch of distilled water.  Soak overnight or at least 8 hours (up to 12 hours). Make sure you use distilled, or high quality water, as unfiltered water will turn the cashews slightly purple.

2.  After soaking the cashews, strain and rinse them with cold water.  Combine the cashews, half the water, lemon (optional) into a blender or 2-cup Pyrex (if using an immersion blender).  Start by blending the ingredients on low and increase the speed slowly.  Add in water as necessary to achieve your desired consistency.  If the cream seems gritty, you can strain it through a fine sieve. 

//Notes//

*If I'm already adding salt to my dishes, I usually skip.  It just depends on taste. 

**I usually skip the lemon if I am using the cashew cream in a red pasta sauce, such as bolognese