Cashew Cream

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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

Directions

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.

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