I don’t know if you all remember, but a while back one of my best friends called me with dreadful news. Her doctor was having her remove dairy from her diet. We both cried over her loss. Our weekly wine and cheese date would need some modifying STAT. (In case you wondering, wine and cheese tastes best when enjoyed with good friends). Her diagnosis felt like a huge blow to me as well! How were we going to tackle this? It felt like the world was ending.
Unfortunately, for my dear friend, I moved 3000 miles away before I discovered this cheesy, creamy, dairy free alternative to all the things we love.
Look at those smiles….This photo was clearly taken before the awful news!
Cashew cream can be added to pasta sauces, soups, pizzas, or any recipe you would use cream in. It’s mild in flavor but can be kicked up a notch just by adding a few spices and herbs. I am also known for eating it by the spoonful. I can’t help myself.
2 cups raw cashews, rinsed
4 cups cold water
1 tbs lemon juice
Place the cashews in a bowl with the 4 cups of water. Soak for at least 6 hours. Drain. Place cashews in a food processor or high-speed blender with 1 cup of water and 1 tbs of lemon juice. Blend until smooth. This keeps well in the refrigerator for 1 week.
Cashew Cream tastes best when enjoyed with good friends, good wine, and possibly this Creamy Butternut Squash Pasta Sauce. Knock yourselves out!