Lemon Vanilla Cashew Cream
Ingredients:
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1 cup raw cashews (soaked for 2 hours in filtered water)
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Juice from 1/2 a large lemon, we used our own Meyer lemons out the backyard! (careful of seeds!)
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Water (enough to cover cashews in blender by 1")
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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:
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1 cup raw cashews (soaked for 2 hours in filtered water, or overnight for best results)
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Water (enough to cover cashews in blender by 1")
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4 tablespoons olive oil
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1 teaspoon garlic powder
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1 tablespoon fresh squeezed lemon juice
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2 teaspoons Dijon mustard
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1 small garlic clove, chopped
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3 tablespoons capers, or to taste
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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!