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!

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Course Desserts & Baked Goods, Dips, Spreads & Hummus, Dressings & Condiments, Pantry Dishes

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)