1 ½ cup raw cashews (soaked over night or for a minimum of 2 hours)
⅛- ¼ tsp. salt to taste
2 Tbsp. chopped pickled jalapenos
2 Tbsp. pickled jalapeno juice – use more or less depending on level of spice desired
¼ cup cilantro
A few more tablespoons of water as needed to blend smoothly
Soak cashews in water overnight (or at least an hour or two)
In a food processor or high-speed blender, blend cashews, salt, jalepeño’s and just enough water to blend and become creamy.
Taste before adding the jalepeño juice then add as much or as little as you like, based on the heat you prefer.
I like it thick and pasty like cream cheese or sour cream.
Store in a glass or ceramic bowl or container. Refrigerate unused portions.
This cream is great as a dip, a sauce, on top of roasted potatoes, yams, veggies, or on top of rice and lentils. Enjoy!