This plant-based cashew cream recipe makes an ideal complement soups, vegetables, or as vegan dipping sauce. Nuts are soaked for 4 hours prior to use.
Servings 8 people
- 1.5 cups cashews
- 0.75 cup water
- 1 lemon
- 2 tsp apple cider vinegar
- 0.5 tsp salt
Soak the cashews in water for at least 4 hours. The easiest is to soak them overnight
You can tell soaked cashews after they absorbed the water.
Strain the soaked cashews.
Squeeze the lemon, and combine the lemon juice with all ingredients in a blender.
Mix for about a minute until you obtain a smooth cream.
Serve immediately. You can keep the cashew cream in the fridge for up to a week (cover it with a plastic film).
Check out the beet soup, a nice pairing for the cashew cream.
Calories: 138kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 150mg | Potassium: 178mg | Fiber: 1g | Sugar: 2g | Vitamin C: 7.3mg | Calcium: 12mg | Iron: 1.7mg