1 cup RAW cashews
3/4 cup filtered water
juice 1/2 lemon
1/4 tsp sea salt
Place cashews in a bowl and pour in water. The water should cover the cashews by about 1 inch. Soak cashews in the refrigerator overnight.
After soaking, rinse and drain the cashews. Discard the soaking liquid.
Place the soaked cashews, 3/4 cup fresh water, sea salt and lemon juice into a blender. Start on low and slowly increase the speed, blending for about 3 minutes until you reach a smooth, silky consistency. Add more water as you blend if you prefer a thinner consistency.
Store in an airtight glass container in the refrigerator. Cashew cream will stay fresh for about 1 week. Enjoy!
NOTE: For a more savory cashew cream, add 1 garlic clove and 1 Tbsp EVOO. For a sweeter cream, cut out the lemon juice and add 2 Tbsp maple syrup and 1/2 tsp vanilla extract. YUM!