Cashew Cream for Creamed Spinach
Update on 111/20/2025: I reduced the amount of salt from 1 ½ teaspoons to 1 teaspoon. I find it salty enough but if you feel the need, add more.
Servings: 32 tablespoons
Calories: 22kcal
Ingredients
- 1 cup cashews about 150 g whole raw cashews
- 1 cup hot water
- 1 teaspoon lemon juice
- 1 teaspoons salt
- ¼ teaspoon ground nutmeg optional
Instructions
- Place the cashews in a bowl and cover them with hot water. Soak them for 20 minutes or so.
- Drain the cashews, and add them to a high-speed blender.
- Add the water, lemon juice, salt, and nutmeg to the blender and blend at a high speed for about 1 minute, or until creamy and smooth.
- Store in the refrigerator for up to 2 weeks.
Nutrition
Calories: 22kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 74mg | Potassium: 27mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 0.03IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.3mg
