Cashew cream is a great alternative to dairy dips and sauces. It can be used as a topping for pasta, fish or vegetables.
Soak the cashews before blending them to remove the lectins. You can substitute any fresh herbs you like or omit them if you prefer. You can also use it as a salad dressing.
1 cup raw, unsalted cashews
1 cup hot water
1 cup cold water
1 Tablespoon fresh lemon juice
salt (to taste)
2 sprigs fresh parsley, washed and chopped
4 sprigs fresh cilantro, washed and chopped
1 teaspoon smoked paprika (optional)
1 – Place the cashews in a medium bowl. Add the hot water, letting the cashews soak for 30 minutes (or soak in cold water for 4 hours).
2 – Discard the water.
3 – In a blender or food processor add the cashews, cold water, lemon juice, salt and the herbs and blend until you have a rich, creamy texture.
4 – Pour the cashew cream into a decorative bowl and serve with chips or crudités.
Cashew cream will stay fresh in the refrigerator for about a week. Cashews have more copper than most nuts, aiding in the production of hemoglobin, collagen and elastin.