Raw Garlic Lemon Cashew Cream
Having a sauce each week can really add character to meals! Try the cashew cream from my cookbook Heartful Kitchen (currently 20% off with the coupon code SNOW20 at checkout to celebrate the holidays!).
Cashew cream is simple and nutrient-dense, paleo, and vegan! It’s delicious served warm or cold.
Lately, I’ve been drizzling it on Siete taco shells lately with a leftover dish and veggies for a quick lunch. So yummy! I also love using it as a simple salad dressing for kale or steamed veggies, or to dress up grilled fish or meats.
Raw Garlic Lemon Cashew Cream
I could bathe in this. This is my comfort sauce. I dip meat in this. I drizzle it on scallops or toss it on zucchini noodles. I use it as a bed for a chicken parmesan for extra comfort and creamy pleasure. It’s easy. Try it. Can’t be beat if you’re a fan of the creamy sauces.
Prep time: 10 minutes
Total time: 1 hour 40 minutes (includes soaking time for cashews and cooling time for sauce)
Yield: 15 ounces
Equipment needed: Blender
Ingredients:
1 cup raw cashews
1 teaspoon high-mineral sea salt
1 tablespoon plus 2 teaspoons lemon juice
1 clove garlic
Directions:
Cover cashews with boiling water for 30 minutes and then drain, discarding water.
In a blender or food processor, combine the drained cashews, salt, 1 cup fresh cold water, lemon juice, and garlic.
Blend ingredients for 2 minutes on medium-high speed until consistency is similar to heavy cream.
Cool for 1 hour. The mixture will thicken as it cools.
