Cashew "Cream"/"Cheese"

Whole-Food, Plant-Based "cream"/"cheese. Use anywhere you'd use dairy-based cream, cheese, butter, oil, mayonnaise, sour cream &/or yogurt in savory dressings/sauces/dips/soups! Delicious alone or as a base for dressings, dips, sauces etc. Makes a deliciously creamy alfredo-type sauce when served warm! Add chickpeas/garbanzo beans & more water to the blender if you want to reduce the fat content and further enhance the nutrient-load. Find several recipe ideas using this cashew "cream" on my blog. https://www.returntonature.info/blog

Simply combine the ingredients in a high-shear blender (I like VitaMix) and store refrigerated for up to 2 weeks in a sealed glass container. The lemon juice & salt are natural preservatives & flavor-enhancers, so don't be shy with the lemon juice! Sufficient lemon juice is needed to maintain proper acidity (low pH) for preservation. I find that the lemon juice also compliments most savory dishes by adding a "bright" flavor-note.

Ingredients:

3 cups Cashews, Raw*, Soaked/Softened, Drained

2 cups Water, Purified/Filtered **

Lemon Juice* from 1.5 Large, Juicy Lemons, Fresh-Squeezed (~ 75 grams)

4 Garlic Cloves*, Large, Chopped, Grilled (I use cast-iron)

1 TB. Nutritional Yeast, Non-GMO (adds a cheesy flavor-note, B vitamins & is optional)

2 tsp. Salt

1 tsp. Pepper*, Ground

* Organic

** Quantity does not include the hot water you use to soak/soften cashews

Instructions:

1) Soak cashews in hot water while you grill/roast garlic. Hot water should cover the cashews.

2) Drain cashews & discard the water (I like to water my plants with it! )

3) Add soaked, drained cashews to high-speed, extractor-type blender (I like VitaMix) along with the other ingredients & blend on high until smooth, white & creamy. 

4) Store in a glass container for up to 2 weeks in refrigerator.