Basil Cashew Cream [HMC]

Oh, do I love working with cashews. They're the perfect creamy nut, so much so that used as a dollop you'll swear you're eating actual cream. But you're not (heh-heh); you're eating something that's full of brain-boosting minerals. I use cashew cream with Summer's Best Roasted Tomato and Red Bell Pepper Soup, but it's also delightful drizzled over veggies or grains. I call cashew cream The Great Pretender, but there's nothing fake about the taste; you'll devour it.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Grind the cashews in a mini food processor or nut grinder to give them a head start in the blender (if you have a Vitamix or other heavy duty blender, you can skip this step). Put the water in the blender, then add the lemon juice, salt, and cashews and blend until creamy-smooth. Add the basil and blend again until beautifully creamy and light green. This takes several minutes, But your taste buds will reap the rewards of your patience.

Step 2

Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. Calories: 49 per serving.