Cashew Cream

Step 1

1 Place the cashews in a medium saucepan and cover with water

Step 2

2 Bring to a boil over high heat, then reduce the heat to medium; cook until the nuts begin to plump slightly and soften, about 15 minutes

Step 3

3 Drain the cashews, then transfer them to a blender along with the 1 cup of cold water, lemon juice and salt

Step 4

4 Puree until smooth, stopping to scrape the sides of the blender, as needed

Step 5

5 If the mixture seems too thick while blending, add more water, 1 tablespoon at a time

Step 6

6 Use right away, or transfer to an airtight container and refrigerate for up to 1 week