If you’ve been following me on Facebook, you’ve probably realized that I am obsessed with cashew cream. Vegan or not, it’s an amazing non-dairy substitute for mayonnaise, sour cream, ranch dip, even hummus… Plus cashews are rich in minerals like copper and magnesium.
People ask me for this recipe a lot. I think the secret is using good quality ingredients. Because it really is so simple. It makes a fresh, lemon-y dish that is great with fish and chicken, eggplant, kale, grilled broccoli — or anything that goes well with lemon. You can make it really simple by buying the pre-cut green beans in your produce aisle.
