Cashew Cream

April 24, 2020
Created by Chef Callyn Graf
12 hours 5 minutes
Serves 1 1/2 cups
  • 2 cups raw whole cashews
  • Water
  • 1 lemon, zested and juiced
  • Salt and freshly ground pepper

In a bowl, add cashews and cover with water. Cover bowl and refrigerate overnight until cashews are doubled in size.

In a blender, add cashews and soaking water, zest of 1 lemon and juice of ½ lemon. Season with salt and pepper and blend until mixture is smooth, about 30 seconds. Taste and adjust seasonings as necessary.

Transfer to a small saucepan over low heat and simmer until warmed through.

Serve with a variety of dishes, including Tempeh Croquettes.