Cashew cream

Time to prepare: 5-10 minutes
Difficulty: Very Easy
Utensils:  Bowl, Blender / Food processor / Immersion blender
Adaptable: Yes
Vegetarian: Yes
Vegan: Yes
Dish origin: [South America]

Ingredients:

• 500-700 ml of water
• 200 g of soaked cashews

Optional:

• 1 tablespoon of plant based yogurt natural flavor  
• 1 teaspoon of lemon juice

Preparation:

Pre-soak cashews for 4-6 hours. Drain the cashews and add them with fresh water to a blender/food processor/immersion blender. Blend for about a minute until smooth and creamy. In case you want a creamier consistency use the lower range of water (500 ml) or less, as long as your blender/food processor/immersion blender can handle it. For a tangier fermented taste add 1 tablespoon of plant based yogurt and/or 1 teaspoon of lemon juice . The cream can be stored from 1 to 3 days, in case you used lemon juice for up to 5 days.