Classic Cashew Cream

Name: Classic Cashew Cream
Cook time: 5 min
Total time: 20 min
Ingredients: 1 cup (135g) raw cashews, (soaked in cool water overnight (or boil with water in a saucepan for 15 minutes)); ½ - ¾ cup (120 - 180 mL) water ((see the cashew : liquid ratios in the blog post)); 2 cloves garlic, (roughly chopped); 1/2 teaspoon sea salt + more to taste; Freshly cracked black pepper to taste; 2 tablespoons nutritional yeast; 2 tablespoons lemon juice; 1/2 teaspoon onion powder

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Cook Time: 5 minutes

Total: 20 minutes

Servings: 16

Author : Nisha Vora

gluten free no added oil soy free

Ingredients

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1 cup (135 grams) raw cashews, (soaked in cool water overnight (or boil with water in a saucepan for 15 minutes))½ - ¾ cup (120 - 180 mL) water ((see the cashew : liquid ratios in the blog post))2 cloves garlic, (roughly chopped)1/2 teaspoon sea salt + more to tasteFreshly cracked black pepper to taste2 tablespoons nutritional yeast2 tablespoons lemon juice1/2 teaspoon onion powder

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Instructions

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Step 1

Drain the cashews and rinse with fresh water.

Step 2

Add the cashews to a high-powered blender or food processor along with the water, garlic, salt, pepper, nutritional yeast, lemon juice, and onion powder. Blend on high speed until smooth, thick and creamy, scraping down the sides with a silicone spatula as you go. This will take about 2 minutes in a high-powered blender like a Vitamix, or about 4 minutes in a food processor.

Step 3

Taste and adjust for seasonings, adding more salt for saltiness, more nutritional yeast for cheesy/umami flavors, or more lemon juice for acidity.