Cilantro Cashew Cream
This is an old standby for me. You can make sauces, sweet or savory creams, salad dressings, garnishes for soups, and a thousand kinds of dip from this basic recipe by changing out herbs and spices.
Ingredients:
2 cups Cashews, soaked overnight
1 bunch Cilantro, chopped
2-4 Tablespoons Coconut or olive oil
1/4 cup Lemon Juice or more to taste
2 cloves Garlic, smashed (I like garlic. Omit if you’re not a fan)
1/2 cup Water (add more as needed to adjust consistency)
Method:
When cashews are soaked and soft, drain water and place cashews and remaining ingredients into blender. Blend until smooth. Add water as necessary to achieve creamy or saucey consistency.
Alternative Additions:
fresh herbs such as rosemary, parsley, or thyme
dried herbs such as cumin, cayenne, or dill
veggies such as cooked beets or carrots
For added protein, Omega 3s, and a tangy flavor add a couple of sardines. Yup, it is actually really good.