Ingredients
1 cup raw cashews (soaked in water at room temperature for 4–6 hours or in hot water for 30 minutes)
½ cup water
1 tbsp lemon juice (freshly squeezed)
1 tsp organic apple cider vinegar
¼ tsp salt (optional)
Directions
1
Drain and rinse the soaked cashews.
2
Transfer the cashews, water, lemon juice, apple cider vinegar, and salt, if using to a high speed blender or food processor. Blend on high until smooth. You might need to stop to scrape down the blender now and then or add 1–2 tablespoons of water if it’s tough to blend or not coming together smoothly.
3
Transfer to your storage container or mason jar. The cream will thicken as it chills. Add 1–2 tablespoons of water and blend again as needed if it thickens too much as it’s stored.
Chef's Notes
Substitutions
Use white vinegar in place of apple cider vinegar.
Nut-free
Substitute raw sunflower seeds in place of cashews.
Storage
Store in an airtight container in the refrigerator for 5–7 days.
Ingredients
1 cup raw cashews (soaked in water at room temperature for 4–6 hours or in hot water for 30 minutes)
½ cup water
1 tbsp lemon juice (freshly squeezed)
1 tsp organic apple cider vinegar
¼ tsp salt (optional)
