Cashew CreamPosted: July 14, 2020 | Author: marga | Filed under: Recipes | Tags: sauces, vegan | Leave a comment »
This is a vegan cashew cream that you can use in place of soft cheeses in traditional recipes. To my mind, this doesn’t taste anything like cheese – but I’m not vegan. My vegan daughter loved it, however.
- 2 cups raw cashews
- 2 Tbsp lemon juice
- 2 tsp apple cider vinegar
- 1 Tbsp nutritional yeast
- 1 1/2 tsp Dijon mustard
- 1 tsp salt
- ~2 cups water
Soak cashews in water for about 4 hours. Drain.
Place the cashews, lemon juice, vinegar, nutritional yeast, Dijon mustard, salt and 1 cup water in an electric blender and process until smooth. Add more water as needed to achieve the consistency you want.