✓ 1 cup of raw cashews (soaked overnight or at least 4 hours)
✓ 1 Tablespoon of lemon juice
✓ 1 ½ Tablespoon of apple cider vinegar
✓ 1 generous pinch of salt
✓ ¼ cup of water (to be used as needed)
✓ ½ teaspoon or more of chili flakes
✓ 1 teaspoon of finely chopped lemon zest
✓ ½ teaspoon of crushed and finely chopped garlic
Instructions
Drain and rinse your cashew nuts – discard the soaking water.
Put the cashews, lemon juice and vinegar in a high-speed blender and whiz to a smooth consistency, adding a bit of water at a time as needed. Be careful with the water as you want to get a creamy result.
As you whiz the mix, you may need to stop occasionally to scrape the mix on the sides of your blender down with a spatula and continue until you get to the desired creamy consistency.
Once you take your cream out of the blender mix in the lemon zest, chili flakes and garlic. This cream can be made ahead of time and kept in the fridge for a few days. The flavors enhance if you let it rest in the fridge even a half hour before using.
