Easy and lovely rice meal.
| Prep Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ cups unsalted raw cashews
- ½ cup water
- 3 tablespoons lemon juice
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt, or more to taste
- 3 tablespoons chopped fresh chives
Instructions
- Place cashews in a bowl. Add hot water to cover; soak for 5 to 10 minutes. Drain and transfer to a blender.
- Add 1/2 cup water, lemon juice, vinegar, and salt; blend until creamy, stopping to scrape down the sides every now and then. Stir in chives.
- Serve right away or let chill in the refrigerator before serving.
- Soaking the cashews aids in digestion. You can soak them in cool water for 2 to 3 hours instead of soaking in hot water.
- Use mineral salt if you can find it.
- A small, de-seeded, minced jalapeno pepper can be stirred in instead of chives, if preferred.
Reviews
Very easy to make and super tasty. I have been using this cream cheese on everything – sandwiches, bagels, burritos, and even mixed in my scrambled tofu.