Cashew Cream

Ingredients (For Approx. 1 Cup - Makes About 8 Servings):

• Raw cashews: 1 cup (150 g), soaked in hot water for 15-20 minutes

• Water: 1/2 cup (120 ml; adjust for desired consistency)

• Lemon juice: 1 tbsp (optional, for tanginess)

• Salt: A pinch (optional, for savory applications)

• Maple syrup or agave syrup: 1 tsp (optional, for sweet applications)

• Optional add-ins:

  • Garlic: 1 clove (for savory sauces)

  • Vanilla extract: 1/4 tsp (for sweet cream)

Method:

1. Soak the Cashews:

   • Place raw cashews in a bowl and cover with hot water. Let soak for 15-20 minutes to soften. Drain and rinse thoroughly.

2. Blend the Ingredients:

   • Add the soaked cashews, water, lemon juice, and optional ingredients (based on your application) to a blender or food processor.

3. Blend to Creamy Consistency:

   • Blend on high speed until smooth and creamy. Scrape down the sides as needed to ensure even blending. Add more water, 1 tbsp at a time, for a thinner consistency.

4. Taste and Adjust:

   • Taste the cream and adjust salt, lemon, or sweetness based on your intended use.

5. Store:

   • Transfer the cashew cream to an airtight container and refrigerate. It will thicken slightly as it chills. Store for up to 5-7 days.

Nutritional Information (Per Serving - Approx. 2 tbsp):

• Calories: 90 kcal

• Carbohydrates: 4 g

• Protein: 3 g

• Fat: 7 g