Cashew Cream

I use a variation of this in all kinds of recipes (mashed potatoes, soups, casseroles) and as a a garnish for tofu scrambles, tacos, potatoes. You can vary the ingredients — more lemon juice to make it more like a sour cream, less nutritional yeast to make it less cheese-like. You can vary the amount of water to change the consistency.

You can also replace some or all of the cashews with white beans or sunflower seeds (if you don’t have a great blender, have an allergy, or are looking to consume less fat or fewer calories). If you don’t have a powerful blender, you can soak the nuts overnight. And you do have a powerful blender and are in a hurry, you can skip soaking entirely.

Ingredients:

• 1 cup cashews, soaked in hot water for 30 minutes
• 1/2 c water
• 1/4 c lemon juice
• 2 T apple cider vinegar
• 1/4 c nutritional yeast
• 1/2 tsp salt

Blend until smooth.