Cashew Cream for Creamed Spinach
about 150 g whole raw cashews
237 ml hot water
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.
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