If you have a Vitamix, you only need to soak the cashews for about 30 minutes before blending.
- 1/2 cup raw, unsalted cashews
- 3/4 cup to 1 cup water
- 2 teaspoons lemon juice
- 1/4 teaspoon sea salt
1 Soak the cashews: Place the cashews in a bowl and cover with about 2 inches of warm water. Soak for at least 4 hours, up to 8 hours.
2 Make the cashew cream: When ready to make the cashew cream, drain and rinse the cashews. Place them in a blender along with 3/4 cup fresh water, lemon juice, and the salt.
Puree, adding more water as needed, until you achieve a smooth, pourable sauce.
Use it immediately, or transfer to an airtight container and store in the refrigerator for up to five days. You can also freeze it for up to three months.