You are here

Cashew Cream

Description

"I've pleased many a client who swears by butter but wants to go dairy-free by substituting nut creams, in this case pulverized cashews," says Rebecca Katz, whose Cashew Cream was served in the Bastyr Dining Commons for her Cancer-Fighting Kitchen workshop in September 2011. "Not only is the taste fulfilling and delightful, nuts are far better for you than any store-bought buttery spread made from corn oil."

Katz recommends adding a drizzle of Cashew Cream to flavor dishes such as Carrot-Ginger Soup, or using it as a tasty and nutritious addition to any smoothie.

Ingredients

2 cup
raw cashews
2 cup
water
2 tsp
freshly squeezed lemon juice or orange juice
1⁄2 tsp
sea salt
1⁄8 tsp
freshly ground nutmeg

Instructions

Grind the cashews in a mini-food processor or nut grinder to give them a head start in the blender (if you have a Vita-Mix, you can skip this step). Put the water in a blender, then add the lemon juice, salt, nutmeg and cashews and blend until creamy smooth. This takes several minutes, but your taste buds will reap the rewards of your patience.

Notes

Storage: Store in an airtight container in the refrigerator for 2 weeks or in the freezer for 2 months.

No votes yet
A stylized plate and silverware.
Yield
cups
SourceReprinted with permission from Rebecca Katz (The Cancer-Fighting Cookbook and One Bite at a Time)
Prep time
5 minutes
Cooking time
N/A
Total time
5 minutes