Cashew Cream
ingredients
- 2 cups raw cashews
- 2 cups water
- 2 teaspoons freshly squeezed lemon juice or orange juice
- 1/2 teaspoon sea salt
- 1/8 teaspoon freshly ground nutmeg
You know that old Sesame Street song that goes, "One of these things is not like the others . . ."? Put a cashew next to butter and margarine, and you'll probably think, "Hey, I know which one of these doesn't belong." Think again. I've pleased many people who swear by butter but wants to go dairy free by substituting nut creams.
preparations
Grind the cashews in a mini food processor or nut grinder to give them a head start in the blender. (If you have a Vita-Mix, you can skip this step.) Put the water in a blender, then add the lemon juice, salt, nutmeg, and cashews and blend until creamy smooth. This takes several minutes, but your taste buds will reap the rewards of your patience.
Variations: Substitute other nuts, such as almonds, pecans, pistachios, or hazelnuts. For a variation that's similar to pesto, add 11/2 cups fresh basil.
Prep Time: 5 minutes · Cook Time: Not applicable · MAKES ABOUT 3 1/2 CUPS
Storage: Store in an airtight container in the refrigerator for 2 weeks or in the freezer for 2 months.
Per Serving: Calories: 30; Total Fat: 2.2 g (0.4 g saturated, 1.2 g monounsaturated);
Carbohydrates: 2 g; Protein: 1 g; Fiber: 0 g; Sodium: 20 mg
This is great tossed with your favorite pasta or rice. If you want more citrus flavor without an acidic taste, add 1 teaspoon lemon or orange zest.
In her top-selling cookbook, One Bite at a Time, Rebecca shares more than 85 delicious, immune-boosting recipes for people living with cancer and their loved ones. READ MORE...
