Cashew Cream

This is an excellent replacement for mozzarella and/or creams in recipes. It doesn’t melt or taste like mozzarella, so it’s not ideal as a faux cheese. It does taste awesome, however, and will scratch the cheese itch in a lot of dishes.

I’ll post a better photo soon–I just couldn’t wait to post this. It’s too useful.

Cashew Cream

• 1 cup of raw cashews soaked in filtered water for 6 hours
• 3 tbsp lemon juice
• 1 tsp sea salt (fine grind)
• 1/4 cup (or a little more) filtered water

Once the cashews are done soaking, blend all of the ingredients in a blender or Vita-Mix ™. If you’re using a blender, you’ll have to be creative–scrape down the sides and keep sort of pushing the cream into the blender-vortex. Blend until very smooth. Refrigerate for at least a half hour before using, if you want it a little more solid.