Garlic-Dijon Cashew Cream
- 1 cup Raw Cashews
- 3 Garlic cloves
- 1 tbsp Dijon Mustard
- ½ cup Cashew Milk
- S+P
- Soak the Cashews in water for 3 hours, then drain.
- Place Cashews in the blender along with all the other ingredients listed above.
- Blend until creamy. If you want a thicker cream, add less Cashew Milk. For a thinner cream, add more. Salt + Pepper to taste.
Recipe by Slice of Jess at https://sliceofjess.com/garlic-dijon-cashew-cream/
3.5.3228