Yields 1½ cups
I realize that cashews are a bit pricey, so I didn’t include them in any of the other recipes. But if you have some extra money to spend or have cashews in your pantry already, this cream makes a great topping for lots of the recipes in this book.
Ingredients:
1 cup raw cashews, soaked overnight and drained
½ cup water
¼ teaspoon salt
1–2 teaspoons lemon juice (depending on your sourness preference)
Directions:
1. In a blender or food processor, blend all the ingredients until creamy.
2. Store in an airtight container in the fridge for up to 7 days.
TONI’S TIPS:
>>Some stores with bulk sections sell “cashew pieces”—broken up cashews that are cheaper than their whole counterparts.
>>You can make this a sweet cream by omitting the salt and lemon juice and adding 1 tablespoon agave or maple syrup and 1 teaspoon vanilla extract.
MY TIPS:
