Savory Cashew Cream

1. Soak Cashews

Start by soaking the cashew pieces in cold water for at least 3 hours, which softens them and makes them easier to blend.

2. Blend Cashews

Once soaked, drain the cashews and place them in a food processor or high-speed blender. Pulse the cashews until they are broken down.

3. Add Flavor and Water

Add 1-2 tablespoons of lemon juice and ½ teaspoon of salt to the pulsed cashews, then pour in 1 cup (240ml) of cold water. Blend until the mixture reaches a smooth, creamy texture without any grainy texture.

4. Adjust Consistency

If the mixture is too thick, gradually add more water and blend until you reach your desired consistency.

5. Store Cashew Cream

Transfer the savory cashew cream into a covered container and store it in the fridge, where it will stay fresh for up to 6 days.