Cashew Cream

Cashew Cream

Krues and I recenly found this cute little vegan place here is San Antonio called Vegeria Vegan. They have a great Sun Dried Tomato and Sweet Potato enchilada that uses a cashew cream in place of sour cream. After trying it I had to try and find a recipe. Luckily I had just ordered "Great Gluten-Free Vegan Eats" by Allyson Kramer and when it arrived I found this recipe... rather convenient....
The recipe is really easy to make and comes out tasting a lot like plain Greek yogurt. I may try it without the sugar next time though as Krues complained that it was a little overly sweet.

Cashew Cream
2 cups raw cashews, soaked in 4 cups water for at least 6 hours (I did it for 24 hours), then drained.
1 cup cold water
3 tablespoons lemon juice (I used a whole lemon)
2 to 3 teaspoons sugar (organic/raw)
Dash or two of sea salt

Place all the ingredients in a food processor and blend until very smooth, about 5 minutes.
Store in a tightly sealed container and refrigerate. Eat when chilled. 
Should last up to a week in the refrigerator.

Krues has been mixing it with Sriracha and said that since it isn't milk based it isn't toning down the spiciness. So, it's great to mix with anything you want to keep the flavor of.

~Shine