Cheesy Cashew Cream
Equipment
- 1 blender
Ingredients
- 1 cup cashews - soaked overnight in enough water to cover by 2 inches
- ½ cup filtered water
- 3-4 tablesppons of fresh lemon juice juice of 1 lemon
- 3 tablespoons nutritional yeast
- ¼ teaspoon tumeric
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt
Instructions
- Drain and rinse cashews.
- Add them to your high-speed blender along with the rest of the ingredients.
- Blend on high for a minute or two scraping down the sides a few times.
- That's it! You're done.
- The cashew cream will last about 5 days refrigerated.