1 Cup Raw Cashews (1/4 Cup)
Overnight soak cashews in water.
1/2 Cup to 3/4 Cup Water (1/4 Cup)
2 Tsp Lemon Juice (1/2 Tsp)
1 Tsp Apple Cider Vinegar (1/4 Tsp)
1/4 to 1/2 Tsp Sea Salt (1/8 Tsp)
Drain and rinse the cashews and place in the blender. Add water, lemon juice, vinegar and salt.
Blend on high until smooth.
Once its super smooth, transfer it into a small container. The cream will thicken up as it sits.
The cashew cream will keep for atleast a week in the fridge.
Yields: Cup
Taste Note: Tastes AWESOME. I prepared it just 1/4 cup of cashews and that was enough for 4 people for 4 tacos each
Source: ohsheglows
Overnight soak cashews in water.
1/2 Cup to 3/4 Cup Water (1/4 Cup)
2 Tsp Lemon Juice (1/2 Tsp)
1 Tsp Apple Cider Vinegar (1/4 Tsp)
1/4 to 1/2 Tsp Sea Salt (1/8 Tsp)
Drain and rinse the cashews and place in the blender. Add water, lemon juice, vinegar and salt.
Blend on high until smooth.
Once its super smooth, transfer it into a small container. The cream will thicken up as it sits.
The cashew cream will keep for atleast a week in the fridge.
Yields: Cup
Taste Note: Tastes AWESOME. I prepared it just 1/4 cup of cashews and that was enough for 4 people for 4 tacos each
Source: ohsheglows
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