This cashew cream is quick (after soaking the cashews overnight, of course) and simple, making it great to try with kids. Cashew cream can act as a substitution for ricotta cheese, sour cream, Alfredo sauce, the list goes on.
Check out the other Veg Rev recipes here.
Servings: 5 (click to scale)
Ingredients
- 1 cup unsalted cashew nuts halved
- 1 Tbsp nutritional yeast
- 1 Tbsp fresh lemon juice
- 1/8 tsp kosher salt
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Instructions
- Place the cashews in a medium bowl and add 2 cups of the water. Set aside uncovered at room temperature for 10 to 12 hours.
- Drain the soaking water from the cashews, discard. Add the drained cashews, nutritional yeast, lemon juice, remaining 1/2 cup water, and salt to a blender.
- Blend on high speed until completely smooth, about 3 minutes. Stop scrape down the sides of the blender and process again for 1 minute.
Video
Chef Tips
Portion: 1/4 cup
Nutrition
Calories: 160kcal | Carbohydrates: 9g | Protein: 5g | Fat: 12g | Saturated Fat: 2.5g | Sodium: 55mg | Fiber: 1g | Sugar: 1g
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