This super versatile, dairy-free, cashew cream recipe is a vegan staple, and can be whipped up in a few minutes. Just throw all the ingredients into a blender and you're done!
Homemade cashew cream will prove useful for numerous recipes, from creamy spaghetti sauce, nachos, soups and dips.
Adjust ingredients according to personal preference.
½ cup raw cashew nuts, soaked overnight (or 1 hour in boiling water)
1 tbsp nutritional yeast
juice of ½ lemon, or to taste
a pinch of salt, to taste
a dash of apple cider vinegar, or to taste
1 tsp miso paste (optional)
Throw all the ingredients into a food processor and blitz until smooth and creamy.