Categories
Dinner Vegan

Cashew Creme

What you will need

Staple Pantry Items 

Cashews 
Salt

Refrigerator Items

Garlic 
Fresh Lemon Juice

Kitchen Equipment 

Small Pot
Stovetop 
Strainer
Blender

Recipe

2 Cups of Cashews 
1 Clove of Garlic 
1 Tablespoon of Lemon Juice
1/4 teaspoon of Salt 

Instructions

Add several cups of water to your pot. 

Place the pot of water to your stovetop and set it to high heat. 

Add 2 Cups of Cashews.

Once the water is boiling, reduce the heat down to medium. 

The Cashews need to boil for 2 hours. 

During this process, you will need to add water several times. Keep checking your pot and add more hot water as needed. 

After 2 hours, remove the Cashews from the stove and strain them into a small mixing bowl. (You want to save the water) 

Add the strained Cashews to a blender with the following

1 Clove of Garlic 
1 Tablespoon of Lemon Juice
1/4 teaspoon of Salt
1 1/4 Cups of Cashew Water 

If there is not enough Cashew Water left for 1 1/4 Cups, then use what you have and add tap water to fill the rest. 

Blend for ~3 minutes until completely smooth. 

Check for taste. Add a pinch of Salt and more Lemon Juice if needed. 

After that, you have Cashew Creme! 

I love to use Cashew Creme as a Vegan Cheese Substitute. It’s also one of my favorite styles to garnish food. A little amount of Cashew Creme on top of a dish can add an incredible amount of flavor and texture to many of your favorite foods! 

Keep Cashew Creme in a small mason jar or airtight in your refrigerator. It can keep for about two weeks.