Lemon Pepper Cashew Cream

Creamy lemon and pepper sauce that can be used in many ways, from a drizzle over roasted veggies to a dip or salad dressing. Like a clean canvas where you can adjust the texture or spicing to create accents to your chosen color.
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Prep 10 minutes
Blending time 5 minutes
Total 15 minutes
Course Appetizers, Sauces & Dressings
Cuisine American
Keyword cashews, dressing, gluten free, lemon, sauce

Ingredients

  • 1 cup Cashews Raw unsalted
  • 3/4 cup Water Thickens in the fridge
  • 4 Tbsp Lemon juice Fresh lemons preferred
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • ½ tsp Sea salt
  • ¼ tsp Ground peper

Equipment

  • high speed blender Vitamix

Instructions

  1. Add all of the ingredients to a high-powered blender, like a Vitamix, and blend until completely smooth*.
  2. Blend thoroughly, scrape the sides, and blend again. Blend until smooth and creamy.
  3. Use immediately, but best chilled in the fridge. It will thicken up a lot more like a flavored sour cream.
  4. This cashew cream will last in the fridge at its best for about 5 days. If older, I typically add a teaspoon of balsamic vinegar and use the cream as a salad dressing.

Notes

If you don't have a high-speed blender, soak the cashews for a few hours or boil them for 5-10 minutes if you are in a hurry and don't have a powerful blender.
Use on fruit and desserts by adding maple syrup or agave.  You will likely need to add some water if you wish to drizzle over your dish.