Awesome replacement for heavy cream!
1.5 C. raw cashews
1.5 C. water, plus more as needed
2.5 tsp. nutritional yeast
1.5 tsp. fine-grain sea salt
Squeeze of lemon juice
Soak the cashews in a small bowl of warm water for 20-30 minutes to soften them up, which makes for a smoother, silkier cream. Drain and add the 1.5 cups water, the nutritional yeast, and salt. Puree with a blender or food processor until smooth, pourable, and of a creamlike consistency; this may take 2-3 minutes of steady blending, so be patient. You may need to add additional water, a few tablespoons at time, to achieve the right consistency. This cream tends to thicken over time, and is absorbed into pasta quickly, so err on the thin side. Season the cream with a squeeze of lemon juice, then stir, taste, and add a bit of additional salt if needed.
Makes about 2 cups
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