Golden Cashew Cream

Serves: 5
Total Calories: 3
Yield: 2 cups


2/3 cup whole raw cashew nuts
1 1/4 cups water
1 tablespoon Dijon style mustard
2 tablespoons nutritional yeast
2 tablespoons yellow or white miso
1/2 teaspoon turmeric
pinch cayenne pepper


1. Place all the ingredients in a blender and blend 2 to 3 minutes or until very smooth.
2. Transfer the mixture to a medium saucepan. While stirring constantly, bring to a boil over high heat. Reduce the heat to medium-low and continue to stir until the sauce is thick and creamy. (If it becomes too thick, add a little water.)
3. Use immediately.

Nutritional Facts:

Serves: 5
Total Calories: 3
Calories from Fat: 0

This Golden Cashew Cream recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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