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Nacho Cashew Cream


  • 1 cup raw cashews, soaked* 

  • 3 tablespoons lemon juice (about 1 lemon) 

  • 1/4 cup nutritional yeast 

  • 1/2 teaspoon garlic powder 

  • salt to taste


  • Meanwhile prepare the cashew cream by combining all of the ingredients in a high speed blender with 1/4 cup water. Add more water as needed to thin and salt to taste. Transfer to a container with a sealed lid for storing. Use a squeeze bottle or plastic bag with a corner cut off for piping on top of recipes or you can also scoop a spoonful on top. 

  • *Soak cashews in a large bowl covered with a few inches of water for at least 6 hours or up to overnight. For a faster option, bring a small pot of water to a boil then remove from heat and add cashews. Allow to soak for at least 30 minutes. Drain and rinse before using in recipe.

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