CASHEW CREAM

Steps:

• Grind the cashews in a mini food processor or nut grinder to give them a head start in the blender. (If you have a Vita-Mix, you can skip this step.) Put the water in a blender, then add the lemon juice, salt, nutmeg, and cashews and blend until creamy smooth. This takes several minutes, but your taste buds will reap the rewards of your patience.
• variation
• Substitute other nuts, such as almonds, pecans, pistachios, or hazelnuts.
• For a variation that's similar to pesto, add 1 1/2 cups fresh basil. This is great tossed with your favorite pasta or rice.
• If you want more citrus flavor without an acidic taste, add 1 teaspoon lemon or orange zest.
• Goes with Emerald Greens with Orange (page 84), Warm and Toasty Cumin Carrots (page 93), Creamiest Buckwheat (page 138), Creamy Millet (page 136), Simple Tuscan Farro (page 148), and Poached Pears with Saffron Broth (page 203). Cashew Cream is also a tasty and nutritious addition to any smoothie.
• storage
• Store in an airtight container in the refrigerator for 2 weeks or in the freezer for 2 months.
• nutrition information
• (per serving)
• Calories: 30
• Total Fat: 2.2g (0.4g saturated, 1.2g monounsaturated)
• Carbohydrates: 2g
• Protein: 1g
• Fiber: 0g
• Sodium: 20mg