Cashew Cream

1. 1

   Place the cashews in a bowl and fill with filtered water at least an inch above the cashews.

2. 2

   Allow the cashews to soak for 30 minutes or up to overnight.

3. 3

   Drain and rinse the cashews well.

4. 4

   Place the cashews, filtered water, lemon juice, and salt in a high powered blender or food processor.

5. 5

   Blend until desired consistency.

6. 6

   Your cashew cream will last in the refrigerator for 3-4 days and can be frozen for up to 6 months.

7. 7

   If you choose to freeze it be sure to run it through the blender really quick after you defrost it to eliminate any lumps.

No additional tips available.