Vegan Cashew Cream
This creamy, all-purpose sauce is great for us lactose intolerant folks.
Ingredients
- 2 cups raw cashews
- 1 cup mixed tender herbs such as parsley, cilantro, dill, and/or basil
- 2 Tbsp. unseasoned rice or distilled white vinegar
- 1 Tbsp. kosher salt
- Crudités such as radicchio, carrots, radishes, and batons of bread (for serving)
Instructions
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Bring 2 cups water to a boil in a tea kettle or small saucepan. Place 2 cups cashews in a medium heatproof bowl and cover with boiling water. Cover bowl with a plate or plastic wrap and let sit 10 minutes.
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Strain cashews through a fine-mesh sieve into another medium bowl, reserving soaking liquid.
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Blend on medium speed, scraping down sides with a spatula and adding more soaking liquid as needed, until cashew cream is very smooth and the consistency of yogurt, 1–2 minutes.
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Using a spatula, scoop cashew cream to a medium bowl. Serve with bread and crudités.
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Enjoy! 😀
