Cashew Cream
You know that old Sesame Street song that goes, “One of these things is not like the others …”? Put a cashew next to butter and margarine, and you’ll probably think, “Hey, I know which one of these doesn’t belong.” Think again. I’ve pleased many a client who swears by butter but wants to go dairy free by substituting nut creams, in this case pulverized cashews. Not only is the taste fulfilling and delightful, nuts are far better for you than any store-bought buttery spread made from corn oil. Cashew Cream is also a tasty and nutritious addition to any smoothie.
Recipe information
Yield
Makes about 3½ cups
Ingredients
Preparation
Grind the cashews in a mini food processor or nut grinder to give them a head start in the blender. (If you have a Vita-Mix, you can skip this step.) Put the water in a blender, then add the lemon juice, salt, nutmeg, and cashews and blend until creamy smooth. This takes several minutes, but your taste buds will reap the rewards of your patience.
Do Ahead: Store in an airtight container in the refrigerator for 2 weeks or in the freezer for 2 months.
Variations:
Substitute other nuts, such as almonds, pecans, pistachios, or hazelnuts.
For a variation that’s similar to pesto, add 1½ cups fresh basil. This is great tossed with your favorite pasta or rice.
If you want more citrus flavor without an acidic taste, add 1 teaspoon lemon or orange zest.
