Cashew Cream

Use this vegan “cheese” as a dip for raw seasonal vegetables like carrots, radishes, cauliflower and cucumbers. It’s also great as a spread on bagels and pairs well with salmon, roasted vegetables and potatoes. Photography by Sara Schober.

Makes 2 cups

Ingredients

2 cups raw cashews soaked in water about 4-6 hours, drained and rinsed*

1/2 cup whole garlic cloves (between 15-25 cloves depending on size), peeled

Canola or vegetable oil

2 tablespoons lemon juice

Salt to taste

1/2 cup chopped fresh chives

1/4 cup chopped fresh parsley

*Roasted cashews can be used. Soak overnight, then drain and rinse.

Instructions

Place garlic cloves in a small saucepan with just enough oil to cover. Let simmer over low heat until garlic cloves are soft or lightly browned, 15-20 minutes. Strain oil and let garlic cool (reserve oil for other uses).

Place cashews, 1 tablespoon lemon juice and salt in the bowl of a food processor. Blend until

smooth, scraping down sides of the bowl as needed. Add the second tablespoon lemon juice and a tablespoon or two of water to thin the mixture if needed. Taste before adding garlic and herbs. At this point the cream should have a plain flavor and smooth consistency. Add garlic and herbs and blend until smooth and fully incorporated. Refrigerate for one hour before

serving. Keep cashew cream for up to 5 days in the refrigerator or freeze in an airtight container for up to 3 months.