TARRAGON CASHEW CREAM

MAKES ABOUT 1¾ CUPS

1½ cups raw cashews

About 1/3 cup water

Juice of ½ lemon

2 tablespoons nutritional yeast

1½ tablespoons minced fresh tarragon

½ tablespoon minced fresh chives

1 teaspoon sea salt

Soak the cashews for at least 3 hours or overnight in water to cover. Drain.

Using a high-speed blender, blend the soaked cashews, 1/3 cup water, and lemon juice until super smooth and the consistency of sour cream, about 2 minutes. You may need to add a little more water to get the right consistency. Make sure the mixture is swirling constantly in the blender for total smoothness. You could use a standard countertop blender, but you’ll have to blend longer for super smoothness. You could also use a food processor, but the finished cream will not be as smooth.

Pour the cashew cream into a mixing bowl and stir in the nutritional yeast, tarragon, chives, and salt. Cover and chill for up to 2 days. Bring back to room temp before using.