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Ingredients
- 1 1/2 cups raw cashews, soaked 6-8 hours in water
- 2/3 cup water
- 4 tablespoons fresh lemon juice
- 4 teaspoons apple cider vinegar
- scant 1/2 teaspoon fine sea salt
Ingredients
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Instructions
- Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
- Place the drained cashews in a high-speed blender.
- Add the water, lemon, vinegar, and salt. Blend on high until super smooth. You might have to stop to scrape down the blender now and then or add a touch more water to get it going.
- Transfer into a small, air-tight container and chill in the fridge. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week. You can also freeze it for up to 1 month.
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