Sriracha Cashew Cream
, soaked overnight in water
Juice of 1 lime
Soak cashews overnight in water.
Place cashews in high speed blender.
Add juice of lime and sriracha.
Add filtered water so that it covers the cashews about 3/4 of the way.
Turn blender on low, gradually increasing speed to high. Blend until smooth.
If the mixture is too thick for your liking, you can add a little more water (no more than a couple teaspoons at a time) and blend again.
Store in the refrigerator. I have only kept this 2 or 3 days, because we eat it. I would venture to guess you can keep it for up to one week.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.