Cashew creams are all the rage these days, and I’ve made and loved my own versions over the last few years. However, a few of my friends have family members who are allergic to nuts, so I wanted to offer an option for anyone who cannot enjoy nut-based creams. If you avoid soy, soak raw cashews in a generous amount of filtered water overnight. Drain and rinse them, and blend them with just enough water to get to the texture of firm silken tofu. You will need approximately 1 cup (120 g) of raw cashews to yield 8 ounces (227 g) of cashew cream to replace the tofu in this recipe.
YIELD: 1¾ cups (410 g)
¾ cup (180 ml) unsweetened canned coconut cream
8 oz (227 g) extra-firm silken tofu
1 tbsp (15 ml) lemon juice
Pinch coarse kosher salt
Using a blender, blend the coconut cream, tofu, lemon juice and salt until perfectly smooth. Cover and refrigerate for at least 2 hours before serving. This cream will keep for up to 1 week.