This cashew cream is life changing, seriously. I could eat it by the spoonful. It is good on just about anything, as a dipping sauce, creamy pasta sauce, or dressing. Best of all, it takes only a few minutes of blender time and remembering to soak your nuts the night before. The first time I had cashew cream was at my local health food store in a veggie wrap so I have tried to recreate theirs. You can play around with the flavor if you like by adding a little vinegar, spices or nutritional yeast for “cheesiness”.
Consuming nuts four times per week has been shown to reduce the risk of coronary heart disease by 37% compared to those who never or rarely eat nuts. They are also important for bone health and can lower risk of developing gallstones. Cashews in particular contain 98% of your daily value of copper in just a quarter cup (second only to sesame seeds)! Copper plays an important role in physiological processes all over our bodies. Inadequate intake of copper can result in anemia (iron deficiency), ruptured blood vessels, osteoporosis, joint problems such as rheumatoid arthritis, brain disturbances, elevated LDL (bad) cholesterol and reduced HDL (good) cholesterol levels, irregular heartbeat, and increased susceptibility to infections. In other words, eat cashews, they are great for you!
cashew cream
ingredients
1 cup raw cashews, soaked overnight in water, drained and rinsed (do not skip this step)
1/2 cup filtered water
1 tablespoon fresh lemon juice
1 clove of garlic
1 tablespoon extra virgin first cold pressed olive oil
1/4 teaspoon salt
directions
blend all ingredients in high powered blender until completely smooth. store leftovers in refrigerator.
