Lemon Vanilla Cashew Cream

 

  Ingredients:

 

  • 1 cup raw cashews (soaked for 2 hours in filtered water)

  • Juice from 1/2 a large lemon, we used our own Meyer lemons out the backyard! (careful of seeds!)

  • Water (enough to cover cashews in blender by 1")

  • 1/4 teaspoon vanilla extract

 Directions:

 1. Pour all ingredients into blender and cover with water up to 1 inch over the cashews. Blend on high speed until it   reaches a smooth and thick consistency. Stop and taste it to make sure the flavors and consistency are there. At first,   ours was a little grainy so we blended it a little longer and it came out perfect!

 

 2. Store in containers in the fridge

 
Caesar Cashew Dressing

 

  Ingredients:

  • 1 cup raw cashews (soaked for 2 hours in filtered water, or overnight for best results)

  • Water (enough to cover cashews in blender by 1")

  • 4 tablespoons olive oil

  • 1 teaspoon garlic powder

  • 1 tablespoon fresh squeezed lemon juice

  • 2 teaspoons Dijon mustard

  • 1 small garlic clove, chopped

  • 3 tablespoons capers, or to taste

  • Salt and pepper to taste

 

 Directions:

 

 1. Pour all ingredients into blender and cover with water up to 1 inch over the cashews. Blend on high speed until it   reaches a smooth and thick consistency. Stop and taste it to make sure the flavors and consistency are there. Add extra   garlic powder, lemon, etc. based on the flavors you like. 

 

*Store in containers in the fridge. This is a great dip for celery! 

© 2015 by Cureative Nutrition

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