Okay, I have a little dirty secret to share, lol. I used to loooove mayonnaise. Of course i knew it wasn’t good for me, but I spread it on my sandwich anyway! Yeah, yeah, you can sit there and judge me…. but! now I have this perfectly healthy alternative! Make a big batch of it, put them in small jars and keep some in the freezer (yeah, i know, freezer again lol) and some in the fridge. You can use this as a base for, practically anything. As a spread for sandwiches, wraps, salad dressings, pasta sauces and dips. Hence Superhero! This one is basic and ill add more recipes using this Cashew Cream.
- 200g of cashew nuts
- water for soaking, twice the volume of nuts
- salt, pepper to taste
- juice of one lemon
- 1tsp Dijon mustard
Soak the nuts in water overnight or at least for couple of hours. Drain and place it in a blender or NutriBullet. You won’t reach that silky, creamy consistency in a food processor. It really has to be powerful. Add the rest of the ingredients to the nuts and a cup of cold water, and blend. Don’t worry if it seems a little too thin, it will thicken once you refrigerate it. If you want cheesy flavour you can add teaspoon of nutritional yeast. Thats it!! Depending on what you’re using it for, you can add more lemon and zest, herbs, miso, soy sauce, spice…. anything, really. Enjoy!
Victoria Diachkova holds a Plant Based Nutrition Certificate from Collin Campbell Institute for Nutritional Studies. She is a Health Coach and a plant based lifestyle blogger based in Cairo, Egypt. She is also a recipe and menu consultant and shares all her kitchen works on her blog Sincerely V. Victoria is currently taking Food Over Medicine Course developed and led by Dr. Pamela Popper. Her culinary goal is to use primarily local, easily available and accessible ingredients to create healthy, nutritious, easy, quick and delicious meals.
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