Homemade Cashew Cream:
– In a bowl combine 1 cup of raw cashews and enough water to cover them. Soak them for 8 hours or overnight.
– To speed up the process you can pour boiling water over the nuts and soak for 2 hours.
– After letting them soak, drain and rinse the cashews.
– Blend the cashews in a blender with 1/2 cup of water. You can also add a pinch of salt. – To make the cream into a sour cream just add 2 tsp of fresh organic lemon juice, 1 tsp of cider vinegar and 1/2 tsp himalayan salt.
Mix together and top on your soups, wraps, and burritos.