You’ll Need:
- 1 cup raw cashews (140 g, unsalted, no other nut will work for this)
- 2 tablespoons water
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon liquid smoke (I used Wright's , it's caramel color-free)
- 2 teaspoons dill pickle juice (I used Trader Joe's pickles, do not omit this! I'm assuming any basic dill pickle juice will work, just don't use sweet!)
- 1/2 tablespoon nutritional yeast
- 1/4 teaspoon ground black pepper (increase to 1/2 teaspoon for a strong peppery taste or omit)
- 1/4 teaspoon fine sea salt
Instructions:
- Important: You MUST soak the cashews for a minimum of 12 hours and use a food processor. A fast boil or quick soak will NOT WORK. You'll need to prep this 2 days before you want to eat it, for the best results. You must soak the cashews fully overnight before making this, the longer the better. You should literally be able to crumble them after soaking, that's how soft you want them. They become extremely soft this way and is how the whipped texture and super creaminess comes about. Even the flavor is better this way. This recipe uses very little water, so trying to skip the long soaking method will affect the results. You want the nuts very soft. A food processor is how to get the specific texture, again because very little liquid is used. A blender WILL NOT WORK. So, add your cashews to a bowl and cover with warm water and leave to sit on your counter overnight. Drain them the next day and rinse very well. Shake off excess water.
- Add the soaked/drained cashews, water, lemon juice and apple cider vinegar to a food processor and process until a paste forms. Scrape the sides a couple of times and process again. You want it relatively smooth, but it doesn't have to be perfect since we are processing again.
- Get full recipe==>>thevegan8.com
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