1cup(135g) raw cashews,soaked in cool water overnight (or boil with water in a saucepan for 15 minutes)
½ - ¾cup (120-180 mL)water(see the cashew : liquid ratios in the blog post)
1tablespoonpeeled and grated fresh ginger
1/2teaspoonsea salt + more to taste
Freshly cracked black pepper to taste
1- 1 ½tablespoonsSriracha*(adjust to your spice tolerance)
1teaspoonagave nectar or maple syrup
Drain the cashews and rinse with fresh water.
Add the cashews to a high-powered blender or food processor along the water, garlic, ginger, salt, pepper to taste, nutritional yeast, lime juice, Sriracha, and agave. Blend on high speed until smooth, thick and creamy, scraping down the sides with a silicone spatula as you go. This will take about 2 minutes in a high-powered blender like a Vitamix, or about 4 minutes in a food processor.
Taste and adjust for seasonings, adding more Sriracha for a spicier cashew cream, more nutritional yeast for cheesy/umami flavors, or more lime juice for acidity.
* If you are strictly vegan, buy an organic Sriracha (the classic green lid Huy Fong Sriracha is made with refined sugar processed with bone char).