Lemon Cashew Cream
Ever since we got hooked on the cashew sour cream, we have been experimenting with a sweeter version and the lemon cashew cream was the one we liked most. Pairs well with fresh strawberries or mixed berries as a healthy snack. The cream can also be used as a topping on lemon cakes, squares, pancakes, or tarts.
Servings: 4
Calories: 144kcal
Ingredients
- 1 cup unsalted cashew nuts soaked for at least 2 hours
- 1/4 to 1/2 cup water
- 1 tbsp maple syrup or honey
- 1 tbsp lemon zest from an organic lemon
- Pinch of sea salt
Instructions
- Add all ingredients to a high speed blender and blend until smooth. Start with ΒΌ cup water and add more until desired consistency.
- Taste and tweak to your liking. Too sweet add more lemon zest, too sour add more honey.
Notes
- I love a strong lemon taste so I swapped a little of the water for lemon juice.
- Unless you have a powerful small blender, do not use less than 1 cup cashews to make the cream. If using less your blender will not be able to blend the cream properly.