Cashew Cream

This contemporary recipe is a great substitute for dairy or soy based sour cream. And is it easy, or what? Use it for topping soups or as a simple sauce for vegetables or grains.

Makes about 1 cup

• 1 cup raw cashews
• 2 tablespoons rice milk
• 1 tablespoon lemon juice, or to taste
• 1/2 teaspoon salt

Place the cashews in a small, heatproof bowl and cover them with boiling water. Let stand for at least 30 minutes, or up to an hour.

Drain and transfer to a food processor with the rice milk, lemon juice, and salt. Process until smoothly pureed, stopping to scrape the sides down as needed. Add a little more rice milk if you need to thin the consistency a bit. Transfer to a small serving bowl.

• Here are lots more recipes for simple sauces and such.