200 g cashew nuts (soaked for minimum 8 hours)
2 tbsp nutritional yeast flakes
cold water
salt
juice of one lemon
(optional: celery salt, chives)
1) drain the nuts and place in the blender with nutritional yeast, salt and lemon
2) blend nuts with 1/4 cup of water, continuing to add more water to reach your preferred consistency
3) taste your cashew cream and adjust your seasoning to taste. I like to keep my cashew cream pretty plain so I can add it to various things, but it's really lovely with celery salt and chives added too.