Author: Sarah Cook
Servings: 10
Ingredients
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1 cup cashews
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4 1/2 cups water divided
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4 cloves garlic chopped
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2 jalapenos seeds and ribs removed, diced
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2 green onions sliced
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4 strips bacon cooked and chopped
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1/4 tsp smoked paprika
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kosher salt to taste
Instructions
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In a deep vessel, cover cashews with 4 cups of water. Let soak for 2-12 hours. If you are using a food processor or conventional blender, 12 hours is best.
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Drain the cashews, and place them in a food processor or high-powered blender along with 1/2 cup of water. Pro tip: f you are using a food processor, you’ll want to make sure the 1/2 cup of water is pretty hot.
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Blend, blend and blend until the cashews are incorporated and silky smooth. A food processor will likely take about 5 minutes and require a lot of pauses to scrape down the sides. A Vitamix still needed almost 2 minutes, and I scraped the side down once.
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Preheat the oven to 400 degrees F.
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Combine the cashew cream with the rest of the ingredients (reserve a few slices of green onions), and place in a small oven-proof baking dish.
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Bake for 10 minutes or until the top is golden brown. Sprinkle with reserved sliced green onions.
Recipe Notes
Serve with sliced fresh veggies, a topping for baked potatoes, or a garnish for roasted vegetables.
Nutrition Facts
Amount Per Serving (4 tbsp)
Calories 111 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 5mg 2%
Sodium 66mg 3%
Potassium 120mg 3%
Total Carbohydrates 4g 1%
Dietary Fiber 0g 0%
Sugars 0g
Protein 3g 6%
