Cashew Cream – Sunset Magazine
Delicious dairy-free cashew cream from San Francisco cookbook author Michelle McKenzie. Perfect for marinated beet salad, creamy dressings, and more!Makes about 2 cups.
Ingredients
- 2 cups raw unsalted cashews
- 6 tablespoons lemon juice
- 1/2 teaspoon nutritional yeast (optional)
- 1 teaspoon fine sea salt
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