Cilantro-Lime Cashew Cream

1 cup (135g) raw cashews soaked in cool water overnight (or boil with water in a saucepan for 15 minutes)

½ cup (120 mL) water see the cashew : liquid ratios in the blog post; the cilantro has some water so I use a bit less than normal

2 cloves garlic roughly chopped

½ teaspoon sea salt more to taste

Freshly cracked black pepper to taste

2 tablespoons nutritional yeast

¾ to 1 cup (9 to 12g) cilantro leaves

2 to 3 tablespoons lime juice

1 to 2 jalapeño peppers*, chopped

¼ teaspoon smoked paprika

½ teaspoon ground cumin

Directions at rainbowplantlife.com

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