A glass jar of cashew cream

Cashew Cream



  • 2 cups raw cashews, soaked overnight & drained
  • 1 cup cold water
  • 2 tablespoons maple syrup
  • 1-2 tablespoons lemon juice (optional)
  • 1 teaspoon lemon zest (optional)


  1. Soak the cashews overnight in cold water to cover. Drain. Put cashews in food processor or blender and pulse a few times. While blending, slowly add 1 cup cold water, stopping a few times to scrape down the sides. Blend until smooth. Add maple syrup and lemon juice and zest, if desired. Pulse to combine. Adjust seasonings to taste.


from the NSM Nutrition Team recipe box

anti-inflammatory, dairy-free, gluten-free, paleo-friendly, vegan