Dairy-Free Heavy Cream
This Dairy-Free Heavy Cream recipe, made with whole raw cashews, lemon, salt and vinegar is the perfect replacement for cream in soups, sauces and more!
Foto: SkinnytasteIngredients
12 servings
- 1 1 ⁄4 cups whole raw cashews (about 185 g)
- 3/4 cup water
- 1 tablespoon freshly squeezed lemon juice
- 1/4 teaspoon fine sea salt
- 3/4 teaspoon apple cider vinegar
Steps
In a bowl, combine the cashews with water to cover.
Cover and let soak at room temperature for 4 hours. Drain the nuts, rinse well, and drain again.
Transfer them to a high-speed blender, add the water, lemon juice, salt, and vinegar, and blend on high speed for about 1 minute, until very smooth and creamy. There should be no visible bits of cashew.
If needed, scrape down the sides with a rubber spatula and blend again for 30 seconds.
Store in an airtight container in the refrigerator for 5 days.
Nutrition Facts
Macronutrients
Calories86
Source: Skinnytaste
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