Cashew Cream

You know that old Sesame Street song that goes, "One of these things is not like the others . . ."? Put a cashew next to butter and margarine, and you'll probably think, "Hey, I know which one of these doesn't belong." Think again. I've pleased many people who swear by butter but wants to go dairy free by substituting nut creams.

Ingredients

2 cups raw cashews
2 cups water
2 teaspoons freshly squeezed lemon juice or orange juice
1/2 teaspoon sea salt
1/8 teaspoon freshly ground nutmeg

Preparation

Grind the cashews in a mini food processor or nut grinder to give them a head start in the blender. (If you have a Vita-Mix, you can skip this step.) Put the water in a blender, then add the lemon juice, salt, nutmeg, and cashews and blend until creamy smooth. This takes several minutes, but your taste buds will reap the rewards of your patience.

Variations: Substitute other nuts, such as almonds, pecans, pistachios, or hazelnuts. For a variation that's similar to pesto, add 11/2 cups fresh basil.

Prep Time: 5 minutes · Cook Time: Not applicable · MAKES ABOUT 3 1/2 CUPS

Storage: Store in an airtight container in the refrigerator for 2 weeks or in the freezer for 2 months.

Per Serving: Calories: 30; Total Fat: 2.2 g (0.4 g saturated, 1.2 g monounsaturated);

Carbohydrates: 2 g; Protein: 1 g; Fiber: 0 g; Sodium: 20 mg