Chipotle Cashew Cream

Cashews are the nuts of the vegan world.  They are incredibly versatile and take on the flavors you add.  They blend up super creamy when they have the opportunity to soak overnight in cold water, or for a couple of hours when you start out with boiling water.  

All the added spices and flavorings turn the humble cashew into a savory cheese-like cream which can be added to nachos, pasta, or my Enchilasagna.  I’ve even served it as a dip for sliced fresh carrots and bell peppers. If you like a little more heat, up the chipotle powder to ½ tsp.

Yield: 2 cups

Start 2 hours prior for soaking or day before

1 cup raw cashews

2 cups boiling filtered water

¾ cup fresh filtered water

1 tsp garlic powder

1 tsp onion powder

¼ tsp turmeric powder

¼ tsp chipotle powder

2 tsp white miso

1 tsp kosher salt

1.     Combine cashews and boiling water and let sit at room temperature to soak for 2 - 4 hours.  Alternately, you could also add room temperature water to the nuts and let soak overnight in the fridge.

2.     Once the nuts have soaked, drain them and add them to your high-speed blender with the ¾ cup fresh water and the rest of the ingredients.  Blend until ultra-smooth.  If you don’t have a high-speed blender, use your regular blender.  You’ll get there, it will just take a little longer.