Cashew cream is a multipurpose vegan sauce that's creamy and delicious, and super-easy to make.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
1 cup raw unsalted cashews
1 tbsp fresh lemon juice or apple cider vinegar
¼ tsp sea salt
1. Place cashews in a large bowl and cover with cool water by 1 inch. Cover and refrigerate for at least 4 hours.
2. Bring 1 cup fresh water to a simmer. Drain cashews; rinse with cool water. Transfer to a food processor or high-speed blender. Add half of simmering water, lemon juice and salt to processor; process until smooth. Add more simmering water 2 tbsp at a time until mixture has a thick sauce consistency.