- 1 cup cashews (If you don’t have a high speed blender, consider soaking the cashews for about an hour)
- 1/2-1 cup filtered water (use more or less if you want a thick “cheese” or a thinner “drizzle”)
- 1 lemon, juice of, freshly squeezed
- 1-2 cloves garlic
- 1 tsp onion powder (I LOVE Frontier Co-op organic spices!)
- 1/2 tsp salt
Add all ingredients to a blender or food processor and blend until smooth.
This recipe can be used in place of cheese, sour cream, sauces, and salad dressings. It pairs well as a dip for artichokes (a super thyroid healing food!). Kids will love to dip in this cashew cream. I almost always keep a batch of this on hand for salads, potatoes, dips, and creamy sauces.