Cashew Cream

 
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Method

  1. Soak the nuts in water overnight or at least for couple of hours.

  2. Drain and place it in a blender or NutriBullet. You won't reach that silky, creamy consistency in a food processor. It really has to be powerful.

  3. Add the rest of the ingredients to the nuts and  a cup of cold water, and blend. Don't worry if it seems a little too thin, it will thicken once you refrigerate it.

  4. If you want cheesy flavour you can add teaspoon of nutritional yeast.

  5. Depending on what you're using it for, you can add more lemon and zest, herbs, miso, soy sauce, spice.... anything, really.

Ingredients

  • 200g of cashew nuts

  • water for soaking, twice the volume of nuts

  • salt, pepper to taste

  • juice of one lemon

  • 1tsp Dijon mustard

 
 
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Meet Our Guest Writer…

Victoria, of Sincerely V

Victoria is a certified Health Coach and Plant Based Nutritionist. She helps other people to regain a healthy relationship with food and to develop healthy life lasting habits. She writes about plant based nutrition and shares recipes on her blog as well as posting gorgeous, mouth watering meals to her Instagram feed.

Follow her @sincerelyv_plantbased

 
Sauces, guest writerMarrwa Moaz