BEEF & CABBAGE STIR FRY

All this started because one of my favorite munchkins brought me a cabbage from her class. 😀 It was this straggly looking thing, but then it grew and grew and grew into a HUGE head that I was able to make 3 meals from 😀

BEEF & CABBAGE STIR FRY

1 Pound ground beef
1/2 sweet red bell pepper, chopped
3 cups Shredded Cabbage
1 1/2 cups shredded carrots
1 tablespoon avocado oil
1 medium Vidalia onion, diced
2 garlic cloves, minced
1/4 cup Bragg’s liquid aminos
2 teaspoona Siracha (more or less depending on your preference)
2 teaspoon Ginger, minced
2 tablespoons QUALITY Honey
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Sesame Oil
FRESH ground salt & pepper to taste

  • In a large frying pan heat the olive oil over medium high heat.
  • Saute the onions with the ground beef. Drain WELL.
  • Add in garlic, carrots & red peppers.
  • Whisk together the liquid aminos, Siracha, honey, vinegar, ginger, salt and pepper. Set aside.
  • When the beef is browned and the peppers and onions are soft, add in the cabbage
  • Once cabbage has slightly wilted, add in the soy mixture, mix well and allow to cook about 5 minutes, remove from heat.
  • Add in the sesame oil and toss well.
  • Serve over rice, mashed potatoes or by itself!
  • ENJOY!

ORANGE PEANUT APPLE SALAD

When I first found this recipe in an old magazine, it intrigued me, but I let it sit for quite some time before I finally made it.  The original recipe called for red apples with the skin on and large chop.  It was also served on lettuce, neither of which set well with me so I adapted to something I could eat and O.M.G. my family fell in love with it.  I originally intended to serve it 2 nights in a row, but there wasn’t anything left after the first night!  Serve it at your next potluck or picnic and it will go over BIG!  I am going to experiment with another flavor of yogurt next time, maybe lemon or even raspberry.

ORANGE PEANUT APPLE SALAD

8 ounces creamy YOPLAIT orange yogurt
2 tablespoons QUALITY honey
FRESH ground sea salt and black pepper, to taste
2 large Granny Smith apples, peeled, cored and chopped
11 ounce can mandarin orange segments, drained WELL
2 celery stalks, chopped
4 green onions, halved and sliced thin
1 cup shredded carrots
1 cup dry roasted peanuts
Juice of 1 lemon

  • Whisk together the yogurt, honey, salt and pepper.
  • Toss apple pieces in the lemon juice.
  • Discard the juice.
  • Add the celery, carrots and nuts and toss well.
  • Drizzle yogurt mixture over veggies and toss to coat.
  • Fold in peanuts and orange segments.
  • Cover and refrigerate until ready to serve.
  • Serve over chopped romaine if desired.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 30 of 2019

Be sure to join us and link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday

and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

GOOD MORNING everyone!  How was your week?  Mine was long, but somewhat productive.  I have an early morning here so will get right to it.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING This whole week looks like a ground hog day episode with very little change from day to day – nice mornings, hot afternoons and warm evenings.

ON THE BREAKFAST PLATE yogurt and coffee

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

  • LAUNDRY, LIVING AREAS & KITCHEN… not too bad
  • YARD… nothing
  • APPOINTMENTS & TO DO… looking for paperwork in storage and organizing
  • BLOG… same as always LOL 😀 recipe uploads
  • CRAFTS/PROJECTS… we’ll see how the storage bit goes, but I hope to FINALLY get started on the garland.

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY The human condition, you know the characteristics, key events, and situations which compose the essentials of our human existence, things like growth, emotions, aspirations, conflicts, and ultimately our own mortality.  Sounds deep right? LOL 😀 Yet, they are all relevant to where we are and where we ultimately want and/or need to be.  A neighbor asked us recently, why not here?  There are many answers to that question and ultimately the big one is the health care or lack of it with all my health issues as well as not getting any younger.  We have a whole list of things (health care, economy, church, activities and things to do, property taxes, local government, demographics, base life, groceries, shopping… etc…) we research with each area.  Health care though seems to top the list each time. I have to say health care was the best in Texas, but that was also a double edge sword with the source of my ailments coming from the HOUSE FROM HELL and being complicated by the hot humid weather of the area not to mention the family betrayal that just left a sour note EVERYWHERE!

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED I wish I could say there was plenty to watch (which of course there is, but so much of it just doesn’t interest me!  Honestly I wonder how someone spent money to produce half the crap that show up on the screen!) We did watch an old movie on Amazon with Tom Selleck and Ellen DeGeneres called the Love Letter and another on Netflix called Secret Obsession that were both pretty good. We also rented Dumbo and Pet Sematary – I know what a combo!  I’m a fan of both Disney and Stephen King – go figure!

I’M READING LOL still reading the same book, just haven’t had the energy to finish this one, but not for the lack of trying 😀

Love Among Lavender The Merriams #2 by Ava Miles

FAVORITE PHOTO FROM THE CAMERA When we first moved back here, our storage unit only had 3 small units available so we had to take what was available.  This has made it really tough while trying to locate things.  We also hired movers since I was in such poor health and unable to do much at the time.  My strength and stamina as well as my energy are still a bit fleeting with not being able to consume enough food, but we’re making the best of it as a larger single unit has become available.  Hubby and I are spending mornings moving things into the new unit so we can begin to sort and find the necessary things.  The moving men were given IMPLICIT instructions on stacking things.  As we began emptying the first unit we quickly realized that the moving men just didn’t listen nor were they evidently too bright as they stacked heavy garage items on top of clearly labeled TOP ONLY FRAGILE boxes or turned things on their sides when they had clear messages saying NOT to!  To say I am beyond ticked off would be a serious understatement!  We are having to ALSO re-box many things as we begin this arduous process!  FORTUNATELY for me we just helped our friends move a mile and a half away and they used ALL new boxes that they are filtering back to us so we can re-pack the broken by the movers boxes!  Thank you Heather & Josh!! 😀 

We still haven’t narrowed down the next project or the area, but we are working hard to do just that and want to be prepared to move when that happens so all this work will be a godsend in the end.

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – SWEET & SOUR CABBAGE ROLLS or ASIAN CABBAGE STIR FRY
TUESDAY – SWEET & SOUR CARAMELIZED CHICKEN with MIMOSA ASPARAGUS
WEDNESDAY – C.O.R.N.
THURSDAY – TAMALE PIE FRIDAY – SALMON with ASIAN WALNUT SLAW
SATURDAY – MINI CHICKEN POT PIES
SUNDAY – Y.O.Y.O.

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

BRAISED TOMATILLO PORK

BRAISED TOMATILLO PORK serves 6-8

3-4 pound bone-in pork shoulder roast
1 tablespoon FRESHLY toasted coriander seeds
1 tablespoons FRESHLY toasted cumin seeds
FRESH ground sea salt and black pepper, to taste
1 tablespoon avocado oil
10-15 tomatillos, husks removed and chopped
1 medium Vidalia onion, chopped
2-3 cloves garlic, minced
1 orange, peeled and cut into small segments
1 cup white wine
6 cups chicken broth

  • Crush coriander and cumin seeds in a mortar and pestle until aromatic. Set aside.
  • Generously season pork roast with FRESH ground salt and pepper.
  • Preheat oven to 350°.
  • Heat oil in an ovenproof dutch oven over medium high heat.
  • Brown pork roast on all sides. Remove roast and set aside.
  • Add tomatillo and onion pieces to pan, sautéing until tender and tomatillos are slightly charred.
  • Add garlic and crushed coriander and cumin seeds. Cook 1 more minute until fragrant.
  • Add wine, stirring to combine. Scrape bits from bottom of the pan.
  • Stir in chicken broth and return roast to pan.
  • Bring to a boil.
  • Remove from heat, cover and bake 3-3 1/2 hours until pork is tender.
  • Shred pork into sauce.
  • Serve over creamy masked potatoes, polenta or with tortillas, avocado salsa and sour cream.

PAN SEARED CHICKEN IN LEMON WINE SAUCE OR ala PRESSURE COOKER OR SLOW COOKER

I found this recipe in a Taste Of Home magazine and it was written for the new and improved pressure cookers of today, but I find it works great in an older “regular” pressure cooker too. It can also be made in a slow cooker or insta pot quite easily.  I especially like it pan seared using boneless, skinless chicken thighs.  The best part is that it is incredibly FULL of flavor!

PAN SEARED CHICKEN IN LEMON WINE SAUCE OR ala PRESSURE COOKER OR SLOW COOKER

6 bone-in chicken thighs
1 cup FRESHLY sliced mushrooms (I like Beech mushrooms)
4 tablespoons, butter, divided
FRESH ground sea salt and black pepper
1/4 teaspoon Italian seasoning blend
1/4 teaspoon sweet paprika
1/3 cup flour
1/2 cup chicken broth
1/2 cup white wine
Juice of 1 lemon
1 shallot, sliced thin
1 small bunch green onions, sliced
1 tablespoon FRESH chopped thyme

PAN SEARED

  • Heat butter in skillet and cook 3-4 minutes until tender.
  • Remove mushrooms from pan.
  • Add remaining butter.
  • In a shallow bowl whisk together the flour, paprika, Italian seasoning, salt and pepper.
  • Generously season chicken thighs.
  • Dredge chicken thighs, shaking off any excess.
  • Brown chicken thighs on both sides.
  • Transfer chicken to platter and keep warm.
  • Add shallots and cook a few minutes until soft.
  • Add wine, lemon juice and broth to skillet, cook 2-3 minutes scraping up any browned bits from the bottom.
  • Return the chicken and mushrooms to skillet.
  • Add onions.
  • Turn chicken to coat and cook 5 minutes until sauce slightly thickens.

PRESSURE COOKER

  • Heat butter in bottom of slow cooker over a low flame.
  • Add mushrooms and cook 3-4 minutes until tender.
  • Remove mushrooms from pan.
  • Add remaining butter.

 

  • In a shallow bowl whisk together the flour, paprika, Italian seasoning, salt and pepper.
  • Generously season chicken thighs.
  • Dredge chicken thighs, shaking off any excess.
  • Brown chicken thighs on both sides.

 

  • Add wine and broth to pressure cooker, cook 2-3 minutes scraping up any browned bits from the bottom.
  • Return the chicken and mushrooms to the pressure cooker.
  • Add onions.
  • Lock lid and cook over medium high for 10 minutes.
  • Allow pressure to dissipate naturally, about 10 minutes.

NOTES: To make as a SLOW COOKER recipe, cover and cook on low 3 hours until chicken is tender.

MANDARIN CHICKEN BROCCOLI SALAD

MANDARIN BROCCOLI SALAD serves 4

1/2 – 2/3 cup mayonnaise
scant 1/4 cup sugar
3 tablespoons apple cider vinegar
FRESH ground sea salt and black pepper
4 cups FRESH broccoli florets
2 cups chopped rotisserie chicken
1/2 red onion, halved and sliced
2 granny smith apples, peeled, cored and sliced into quarters
1/2 cup golden raisins
1/2 cup candied walnuts
1 can mandarin oranges, drained WELL

  • Whisk mayonnaise, sugar and vinegar together well.
  • Season with salt and pepper
  • In a large bowl toss together the broccoli, onion pieces, raisins and walnuts.
  • Drizzle with mayo mixture and toss again.
  • Fold in orange segments.
  • Chill for several hours before serving. Overnight is better when time permits.

BRAISED GREEN BEANS & POTATOES

BRAISED GREEN BEANS & POTATOES serves 6

1 teaspoon avocado oil
2 strips bacon, chopped
2 shallots, halved and sliced thin
2-3 cloves garlic, minced
1/4 teaspoon red pepper flakes
3 cups chicken stock
FRESHLY ground sea salt and black pepper, to taste
1 1/2 pounds small red and/or white potatoes, with a strip peeled around the centers
1 pound green beans trimmed and sectioned

  • Cook bacon over medium high heat until crispy.
  • Remove bacon from grease with a slotted spoon. Drain on paper toweling.
  • Add avocado oil to bacon grease.
  • Add shallots, stirring occasionally until tender, about 2 minutes.
  • Add garlic and red pepper, stirring frequently 2-3 minutes.
  • Add chicken stock, salt and potatoes. Bring to a boil and then reduce to a simmer for 10 minutes or JUST until potatoes are tender enough to be fork pierced, but still firm.
  • Add green beans, cover and simmer 6-7 minutes until tender.
  • Remove potatoes and green beans with a slotted spoon to a serving dish.
  • Bring liquid to a boil and reduce to 1 cup.
  • Spoon over vegetables and gently fold to mix.
  • Sprinkle with bacon and serve.

CHICKEN & SAUSAGE GUMBO sans OKRA

I am NOT a fan of Okra. In fact, I absolutely HATE, HATE, HATE OKRA!!!!!!! So, this version of gumbo has NO okra in it!! The thickening is done with a toasted flour roux instead.  Gumbo is usually served with dirty rice in many places, but hubby really likes it over a creamy mashed potato.

This is a labor intensive recipe with chopping so many times I prep the day before. While I’m chopping, I toast the flour so it has plenty of time to cool. If storing overnight, be sure to store the flour in an airtight container.

I also use a ladle as well as a slotted spoon to serve so everyone can have as much or as little gravy as they like. 😀

CHICKEN & SAUSAGE GUMBO sans OKRA

1 cup all purpose flour
1 tablespoon avocado oil
1 onion, finely chopped
1 each red, orange and yellow mini pepper, seeded and finely chopped
2 celery stalks, finely chopped
1 tablespoon FRESHLY minced thyme
3-4 cloves garlic, finely minced
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
FRESH ground sea salt and black pepper
2 bay leaves
4 cups chicken broth
4 slices bacon, cut into thin strips
2 pounds boneless, skinless chicken thighs, trimmed of fat and cut into bite sized pieces
1/2 pound Andouille sausage, halved and sliced 1/4 inch thick
1 bunch green onions, sliced thin
1 tablespoon melted butter
1 tablespoon vinegar
Prepared rice or mashed potatoes
Frank’s original hot sauce

  • Heat oven to 425°.
  • Place flour in an oven safe skillet and bake, stirring frequently, 40-55 minutes until the color of cinnamon and has a nutty fragrance.
  • Transfer flour to a bowl and allow to cool.
  • Heat oil in dutch oven over medium heat until it shimmers.
  • Add bacon and cook until bacon is rendered and beginning to crisp up.
  • Add onions, bell peppers and celery, cooking 5-7 minutes, stirring frequently until softened.
  • Stir in thyme, garlic, paprika, bay leaves, cayenne pepper, salt and pepper, stirring until fragrant.
  • Stir in 2 cups of broth.
  • Reduce heat to low, cover and simmer 30 minutes.
  • Whisk together the melted butter with the remaining broth.
  • Slowly and gradually whisk the flour into the broth mixture until a smooth batter like paste is formed.
  • Increase heat to medium high.
  • SLOWLY whisk the paste into gumbo making sure each addition is COMPLETELY incorporated before adding more.
  • Stir in chicken pieces.
  • Simmer uncovered 25 minutes.
  • Discard bay leaves if using.
  • Stir sausage pieces and green onions into gumbo and slowly simmer 5 minutes to heat through.
  • Remove pot from heat and stir in vinegar.
  • Adjust seasonings.
  • Serve over rice with hot sauce.

NOTES:

  • When toasting the flour, obtaining the “cinnamon” color is key to the flavor.
  • I like to use cheesecloth seasoning bags for the bay leaves to make them easier to fish out at the end.  Bay leaves can also be eliminated with a thyme and oregano combination.  For each bay leaf substitute 1/4 teaspoon dried oregano and 1/4 teaspoon dried thyme.
  • Most recipes call for green pepper, but green pepper and I are NOT on speaking terms so I substitute mini peppers, one in each color, orange, red and yellow.

CREAMY CHILI CHICKEN

CREAMY CHILI CHICKEN ala SLOW COOKER or STOVE TOP

Avocado oil
2 pounds boneless, skinless chicken thighs
1/2 cup all purpose flour for dredging
FRESH ground sea salt and black pepper, to taste
1 large shallot, diced
2-3 cloves garlic, minced
1/2 cup dry white wine
1/2 cup chicken broth
1/2 cup chili sauce
1/4 cup heavy cream
1 tablespoon cornstarch

STOVE TOP

  • Heat avocado oil over medium-high heat in a heavy or cast iron skillet.
  • Dredge in flour and generously season chicken pieces.
  • Add chicken pieces to pan searing 4-5 minutes until crisp.  Flip and sear second side.
  • Transfer chicken pieces to platter and keep warm.
  • Add shallot pieces and garlic to pan, sautéing 2-3 minutes.
  • Add wine and cook until almost evaporated, 5 minutes or so.
  • Add broth, chili sauce and bring to a simmer.
  • Whisk together the heavy cream and cornstarch.
  • Cook 5 minutes until thickened.
  • Adjust seasoning and and serve over chicken and a side of mashed potatoes, rice or prepared noodles.

SLOW COOKER

  • Heat avocado oil over medium-high heat in a heavy or cast iron skillet.
  • Generously season chicken pieces.
  • Add chicken pieces searing 4-5 minutes until crisp.
  • Transfer chicken pieces to slow cooker.
  • Add shallot pieces and garlic to pan, sautéing 2-3 minutes.
  • Add wine and cook until almost evaporated, 5 minutes or so.
  • Add broth, half of chili sauce and bring to a simmer.
  • Pour around chicken in slow cooker.
  • Cook on low 4-6 hours.
  • Transfer chicken to platter and tent to keep warm.
  • Turn slow cooker to high.
  • Whisk together the remaining chili sauce, heavy cream and cornstarch.
  • Add to slow cooker and cook 15-30 minutes until thickened.
  • Adjust seasoning and and serve over chicken and a side of mashed potatoes, rice or prepared noodles.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 29 of 2019

Be sure to join us and link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday

and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

GOOD MORNING sweet friends.  I’m still playing catch up after our trip, but I’ll get there this week.  We had a good trip and it was informative in the way that it ruled out several places and routes for us for.  I took yesterday to do not much at all other than catch up with my friend and munchkins, prep parts of today’s dinner which is labor intensive, made a Pennsylvania Dutch Apple pie, dishes, vacuumed, organized, laundry… oops I guess I didn’t take yesterday off after all!

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING It’s been a tad warm in the afternoons, but with a slight breeze so not really too bad at all… for summer… 😀 This morning’s uniform is cutoffs and a soft t-shirt

ON THE BREAKFAST PLATE hot water and yogurt

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

  • LAUNDRY, LIVING AREAS & KITCHEN… done and clean
  • APPOINTMENTS & TO DO… just a couple
  • BLOG… still working on some updates and new recipes
  • CRAFTS/PROJECTS… ?? maybe depends on some other activities this week

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED all caught up and DVR empty – summer makes TV watching just plain weird

I’M READING same book as last week – just came seem to stay awake long enough to get more than a paragraph or two read which kind of sucks since I am enjoying the book.

Love Among Lavender The Merriams #2 by Ava Miles

FAVORITE PHOTO FROM THE CAMERA We’re back and I haven’t yet sorted pictures, but I love this one of Multnomah Falls.  I wish I knew the people in the bottom of this picture, but they gave it context either way 😀

INSPIRATION & A FUNNY

I laughed at this much… Just thought I’d share!

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – CREAMY CHILI CHICKEN & BRAISED GREEN BEANS with POTATOES
TUESDAY – ORANGE PEANUT CHICKEN APPLE SALAD
WEDNESDAY – C.O.R.N.
THURSDAY – CHICKEN ANDOUILLE GUMBO
FRIDAY – MANDARIN CHICKEN BROCCOLI SALAD
SATURDAY – PORK TENDERLOINS & ??
SUNDAY – CHICKEN & WINE SAUCE with ROASTED SALT & VINEGAR POTATOES 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RICOTTA MEATBALLS & GRAVY

A really flavorful and nice addition to this recipe is a batch of shallots or onions caramelized with mushrooms added to the gravy after the meatballs bake! YUMMY!

RICOTTA MEATBALLS

4 slices white bread, torn into small pieces
1/3 cup whole milk
2 pounds ground chuck
8 ounces deli ham, finely chopped
1 cup whole milk ricotta cheese
3 ounces FINELY grated pecorino Romano cheese
1/2 cup finely chopped yellow onion, squeezed dry of moisture
2 teaspoons – 1 tablespoon FRESH ground sea salt
2 teaspoons dried oregano
1 teaspoon chopped fennel seeds
1/2 teaspoon FRESH ground black pepper
4 LARGE eggs
2 tablespoons avocado oil
1 batch beef gravy (recipe below)

  • Preheat oven to 450°.
  • Place bread pieces in bowl and pour in milk. Using your hands press bread into milk and let stand 5 minutes.

 

  • In a large bowl arrange meat with a well in the center.
  • Add the ham pieces, onions, ricotta cheese, romano cheese, ham pieces, eggs, fennel, bread pieces, salt, oregano and pepper to the well.
  • Gently and gradually incorporate all together without overtaxing.

 

  • Spray baking dish with non-stick spray or brush with avocado oil.
  • Pour gravy into baking dish.
  • Form meat into 1 inch meatballs and arrange in the gravy 1 inch apart, turning to coat.
  • Bake 30 minutes until meatballs are golden brown and are cooked through.

BEEF GRAVY

1⁄4 cup butter
1⁄4 cup flour
1 tablespoon Better Than Beef Bouillon
2 cups beef broth
FRESH ground salt and black pepper, to taste
1 teaspoon Kitchen Bouquet (optional)

  • Melt butter in a saucepan over medium heat.
  • Add flour and whisk together, making sure to get all visible lumps.
  • Add salt and pepper to taste.
  • Cook over medium heat for 5 minutes or until mixture starts to turn light brown, be sure to stir constantly.
  • Whisk bouillon and beef broth together.
  • Reduce heat to low and SLOWLY add broth mixture, stirring constantly. It may spit & bubble so be careful.
  • Add optional Kitchen Bouquet.
  • Turn heat back up to medium.
  • Continue stirring until gravy boils and thickens.
  • Makes about 2 cups.

AVOCADO RANCH SALAD DRESSING with HOMEMADE CASHEW CREAM

9 times out of 10 I make our salad dressings from scratch. The basic base formula for non-cream dressings is one part acid, such as citric juice from lemon, lime, orange or a vinegar like apple cider, champagne or balsamic to 2 parts oil, olive, walnut or avocado plus seasonings of choice. Then there are dressings that need seriously dressed up with flavor like this one!  This makes a creamy thick dressing full of flavor that coats everything!

AVOCADO RANCH SALAD DRESSING – makes 1 1/2 cups

1 cup cashew cream (mayo works too)
1 avocado
1 cup unsweetened coconut milk
Juice of 1 LARGE lemon
1/4 cup balsamic vinegar
2-3 cloves garlic, minced
1 tablespoon FRESH chopped dill
1 tablespoon FRESH chopped chives
FRESH ground sea salt and black pepper, to taste
PINCH smoked paprika

  • Whisk all together well.
  • Chill well.

CASHEW CREAM makes 2 cups
1 1/2 cups raw unsalted cashews
3/4 cup filtered water, plus more for soaking
juice of 1 LARGE lemon
1/2 – 1 teaspoon kosher salt

  • Place the cashews in a bowl and fill with filtered water at least an inch above the cashews.
  • Allow the cashews to soak for 30 minutes or up to overnight.
  • Drain and rinse the cashews well.
  • Place the cashews, filtered water, lemon juice, and salt in a high powered blender or food processor.
  • Blend until desired consistency.

NOTES: Your cashew cream will last in the refrigerator for 3-4 days and can be frozen for up to 6 months. If you choose to freeze it be sure to run it through the blender really quick after you defrost it to eliminate any lumps.