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Basic Cashew Cream

Cook Time5 minutes
Soaking Time15 minutes
Total Time20 minutes
Servings: 8
Calories: 95kcal
Author: Nisha Vora

Ingredients

  • 1 cup (140g) Simply Nature Organic Raw Cashews, soaked overnight in cool water or quick soaked*
  • ½ to ¾ cup (120 to 180 mL) water**
  • 1 medium lemon, zest half of the lemon and juice 2 tablespoons
  • 2 garlic cloves, roughly chopped
  • ½ teaspoon onion powder
  • ½ teaspoon Burman’s Dijon Mustard
  • ½ teaspoon sea salt, plus more to taste
  • Freshly cracked black pepper

Instructions

  • Drain and rinse the soaked cashews with fresh water. Add them to a high-powered blender.
  • Add the water, half of the lemon zest, 2 tablespoons lemon juice, garlic, onion powder, mustard, salt, and several cracks of pepper. Blend until creamy and thick, and all cashew bits have been pulverized, scraping down the sides with a silicone spatula as you go, about 2 minutes. If using a food processor, you will need to blend for longer (the consistency will not be as silky smooth but still tastes good).
  • Taste, adding more salt for saltiness or more lemon juice for acidity. If desired, add the rest of the lemon zest.

Notes

* For a quick soak, add the cashews to a saucepan, cover with water, and bring to a boil. Boil for 15 minutes, then drain and rinse.
** For a thick consistency, use ½ cup water. For a drizzle-able consistency, use ¾ cup water. If you’re using a large blender container (e.g., 64-ounce container), you’ll most likely need to use the full ¾ cup to get everything blended.