Cashew Cream

MAKES ABOUT 3 1/2 CUPS • PREP TIME: 5 minutes • COOK TIME: not applicable

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. By using nut creams—in this case pulverized cashews—I’ve pleased many a client who swears by butter but wants to go dairy free. Not only is the cashew taste fulfilling and delightful, but nuts are far better for you than any store-bought buttery spread made from corn oil.

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

Grind the cashews in a mini food processor or nut grinder to give them a head start in the blender. (If you have a Vitamix, 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.

Reprinted with permission from The Cancer-Fighting Kitchen: Nourishing, Big-Flavor Recipes for Cancer Treatment and Recovery. Copyright © 2009, 2017 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.