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Raw Vegan Cashew Cream

Raw Vegan Cashew Cream

This delicious creamy sauce complements vegetables, fish, poultry or meat. With a few minor changes it is transformed into a sweet, vegan whipped cream.To make this a "Pantry Dish," substitute cider vinegar for fresh lemon juice!
Print Recipe
Servings 12 Servings

Ingredients
  

  • 1 cup raw cashews
  • 0.25 teaspoon salt
  • juice of half a lemon or 1/4 cup apple cider vinegar

Instructions
 

  • Soak the cashews in warm (not hot) water for 2 hours or in the refrigerator overnight. Drain and rinse.Blend all ingredients in a Vitamix or high speed blender, adding water, one spoonful at a time until the desired consistency is reached.For the sweet version, eliminate the lemon juice and add 1 tsp vanilla or other extract and 2 TBS maple syrup.

Notes

Use this as you would whipped cream as a topping for fresh fruit or to top a salad or collard green wraps  (Recipe #697)

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Eating For Your Health provides practical, non-judgmental health and nutrition education. Our programs are interactive, hands-on, relevant, and realistic, provided in a supportive environment leading to long-term behavior change and improved well-being.

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