Cashew Cream: Savory or Sweet (WFPBNOGF)

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Treats Thanksgiving

Prep Notes

Soak cashews overnight or if you are using a high speed blender, the nuts will only need 2 hours of soak time.

Cooking Time

5 minutes

Yields

1-1&1/2 Cups

Ingredients

1 cup raw cashew nuts*, soaked overnight** and drained of water

1/2 - 3/4 cup water (varies depending on desired thickness of cream)

1/4 teaspoon salt

Optional savory flavorings:

2 teaspoons freshly squeezed lemon juice
1 clove minced garlic
Dash paprika
Dash onion powder

Optional sweet flavorings:

1 teaspoon vanilla extract
1-2 tablespoons maple syrup
1/4 teaspoon cinnamon
2 teaspoons minced, fresh ginger
1/4 teaspoon cardamon

Directions

Place all ingredients, starting with only 1/2 cup water, in a high speed blender or food processor. Blend or process until completely smooth (the process should take about 1-2 minutes in a high speed blender and about 4 minutes in a food processor). If using a food processor, stop a few times to scrape down the bowl and then continue blending. Drizzle in extra water as needed to reach a desired consistency and add sweet or savory flavorings of choice. Store in an airtight container in the fridge for up to 5 days.

Notes

* You can use raw, shelled sunflower seeds in place of the cashews for a nut-free version. Pine nuts, macadamia nuts, and almonds will all work with the same amount of soaking time. Shelled hemp seeds can also work and don't require any soaking, but you may want to do a 50:50 combination of hemp seeds and another nut or seed to help offset the strong hemp flavor.

**If you're using a high speed blender, the nuts will only need 2 hours of soak time.

Credit

Gena Hamshaw

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