- 1 ½ c raw cashews, soaked overnight
- 1/2–3/4 cup water
- 3 tbsp plain hummus
- 1 tbsp oil (I used safflower oil)
- 2 tbsp fresh lemon juice
- 2 tbsp apple cider vinegar*
- 1/2–2 tsp fine sea salt (3/4 tsp was fine for me)
Blend drained cashews and water in Vitamix until smooth. Add the rest of the ingredients and blend until smooth. Cover and refrigerate until cool.
*I can't stand vinegar. When I made this the first time, I used the ingredients as they were in the original recipe and made a savory dish. The vinegar flavor was extremely overpowering to me, and I couldn't even eat it. Next time I will completely omit the vinegar. Also, if I use the cream for something sweet, perhaps I will use homemade hummus without garlic, as the garlic flavor does come through.