Garlic-Dijon Cashew Cream
Serves: 4
  • 1 cup Raw Cashews
  • 3 Garlic cloves
  • 1 tbsp Dijon Mustard
  • ½ cup Cashew Milk
  • S+P
  1. Soak the Cashews in water for 3 hours, then drain.
  2. Place Cashews in the blender along with all the other ingredients listed above.
  3. 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