Cashew Cream

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.

MAKES: about 3 1⁄2 cups
PREP TIME: 5 minutes
COOK TIME: Not applicable

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.