Simple WFPB Cashew Cream

Servings: 4  ·  Prep: 3 min

Ingredients

• 1 cup raw cashews
• ¾ cup water, plus more as needed
• 1 tablespoon lemon juice
• 1 small garlic clove (optional)
• ¼ teaspoon sea salt (optional)
• 1-2 tablespoon nutritional yeast, optional, for a cheesy flavor

Method

1. Soak the cashews in hot water for 15 to 30 minutes, or in cool water for 4 to 6 hours.
2. Drain and rinse the cashews.
3. Add the cashews, 3/4 cup fresh water, lemon juice, garlic (if using), salt (if using), and nutritional yeast (if using) to a blender.
4. Blend until completely smooth, scraping down the sides as needed.
5. Add more water 1 tablespoon at a time until it reaches your preferred thickness.
6. Taste and adjust lemon juice, garlic, or seasoning.
7. Store in an airtight container in the refrigerator for up to 5 days. It will thicken as it chills, so stir in a splash of water before using.