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Cashew Cream

May 8, 2013 by Zucchini Runner in Food, Side Dish | 7 Comments

Cashew cream is a Zucchini Runner household staple these days, and all the credit goes to Mr. Zucchini Runner. He misses dairy more than I do and was on the hunt for a worthy substitute a few months back. We have made some modifications to the original recipe we found online to best meet our tastebuds. But with the addition of nutritional yeast to this super easy condiment, you get a true cheesy taste!

The best part? You don’t feel heavy and stuffed after eating it. We top all kinds of foods with this delicious cream – chili, pizzas, grilled veggies, burgers – you name it! It is EXTRA EASY to make too!

cashew cream

When the batch is made fresh, it will be thinner and pour easier.

Looking for the vegan chili recipe?

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Cashew Cream
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Prep Time: 5 minutes

Cook Time: 2 minutes

Total Time: 7 minutes

Cashew Cream

Ingredients

2/3 c. RAW cashews*

1/2 c. water

1 TBSP. fresh lemon or lime juice

1/2 tsp. nutritional yeast

1/4 tsp. cumin

1/8 tsp. cayenne pepper

*You can also use raw macadamia nuts as well!

Instructions

    Process all of the ingredients in a blender until smooth and creamy and you're done! Store in the refrigerator. Will keep for 7-10 days.

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Cashew Cream

cashew cream

Make sure you use raw cashews, not roasted or salted. (You can also use macadamia nuts.)

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We pour ours into a squeeze bottle, and store in the fridge for easy use.

Looking for my other recipes featured on My Family Recipe Rocks?

Have you tried a cashew cream before? What did you think?