Lemon “Cream”

A great little topper for veggies or my Asparagus Pea Tarragon Soup. This could easily be turned into a dessert topper with the addition of some maple syrup (and omitting the salt) Just sayin’.

lemon cream with web

1/2 cup raw cashews, soaked in 1 cup water for at least 2 hours

1/2-3/4 cup water

zest of 1 lemon

2 Tbsp lemon juice

1 tsp high quality salt

Drain soaked cashews. Add cashews, half cup water, zest, juice and salt into a high power blender. Blend on high, adding a drizzle of water if needed to reach your desired consistency.