Recipe: Avocado Cashew Cream

Avocado Cashew Cream with Quinoa Black Bean Stew


One cup of raw cashews, soaked for 2-8 hours and drained
Half of a ripe avocado
One tsp apple cider vinager
One tsp fresh lemon juice
Half tsp onion powder
Half tsp garlic powder
Half tsp of black pepper
Pinch of cayenne pepper
Quarter cup of warm water


Place all ingredients into a blender or food processor. Blend until smooth. Add additional water as needed to reach the desired consistency (I like it thick). Use the avocado cashew cream as a topping on rice/quinoa and steamed veggies, as a pasta sauce, or mix into chilli or stew.  (The photo shows it on the Black Bean Quinoa Stew from the Tasty Yummies Blog with cilantro and green onions.


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