Cashew Cream

Directions

1. 1
   Place the cashews in a bowl and fill with filtered water at least an inch above the cashews.
2. 2
   Allow the cashews to soak for 30 minutes or up to overnight.
3. 3
   Drain and rinse the cashews well.
4. 4
   Place the cashews, filtered water, lemon juice, and salt in a high powered blender or food processor.
5. 5
   Blend until desired consistency.
6. 6
   Your cashew cream will last in the refrigerator for 3-4 days and can be frozen for up to 6 months.
7. 7
   If you choose to freeze it be sure to run it through the blender really quick after you defrost it to eliminate any lumps.