Cashew and Macadamia Cream
I’m back at work now… which means I need to be super organised, and part of that means taking in a make-ahead lunch, so I’ve been making big batches of this cashew and macadamia cream and having it with crackers and tomato relish (OMG you MUST try this!) and carrot sticks etc.
The transition back to work has been pretty good. I’m only working two days per week, which feels just perfect as I still get to spend five days back at home with my lovebug, but I also get a break where I can go to the toilet by myself, and sit in peace and quiet. It wasn’t until I took a break from working too that I realised how much I actually like sitting by a computer! I’m a freak… I know.
This cashew and macadamia cream is delicious just on it’s own, or on top of pasta, or to dip veggies in. If you’re trying to cut down your dairy, I seriously recommend making some of this and using it on everything and seeing how you go. It lasts in the fridge for about 3 – 5 days.
- ¾ cup cashews
- ¼ cup macadamias
- ½ cup water
- ¼ cup nutritional yeast
- ½ teaspoon white miso (optional)
- Salt and pepper to taste
- Soak the cashews and macadamias overnight in water.
- Drain the water, and add to your high speed blender, along with the other ingredients.
- Blend on a medium speed until it is smooth.
- Place in sealed container and in the fridge.
Some people also like to pop the powder from a capsule of probiotic in there and then leave it out overnight after blending to allow it to ferment slightly - I don't think it's necessary.
You MUST try this with tomato relish and crackers. Seriously!