I can’t even imagine how this flu would be if I wasn’t already taking care of my body before it invaded me. It’s REALLY awful you all. AWFUL. 😩
Do whatever it takes to avoid it all costs.
So I’ve just been sitting in my bed, reading cookbooks, dreaming of all the good food I’m going to cook soon. 😊
I made myself this beautiful delicious breakfast today. So I am getting better, I’m just so impatient. Thank you Tamara Kyle for my sauerkraut 😍, I’m going to need more soon. 😉
But what really inspired this post is that white stuff on top of my veggies 🙌🏼🙌🏼🙌🏼
As I was dolloping it onto my plate I had the thought that everyone needs to try this creamy yumminess. It’s my new favorite comforty healthy food. 👀 I think I might have made up a few words there. 🤷♀️
Have you ever had cashew cream sauce?
Oh. My. Good. Ness.
Here’s what you need:
1 1/2 cups raw cashews
Water, I use filtered. (For everything actually. Don’t use tap water. It’s gross.)
2 Tbs fresh lemon juice
2 tsp apple cider vinegar
1/2 tsp salt (I like the pink Himalayan kind lately.)
How to make cashew cream sauce:
1. Soak your cashews.
A. The quick way: Pour boiling water over the cashews until their covered and let sit for about an hour or a little less. It’s not rocket science. Just soften them.
B. The long way: Soak cashews in water overnight or like 8-12 hours. This way is better than the short way as far as nutrition goes.
So if you’re a planner, do the long way. But if not, the quick way is still good for you, just not as good for you. And both ways taste yummy.
2. Mix everything up in your blender with about 3/4 cup water, the high speed kind. You can adjust the water to get the consistency you want.
It keeps in the fridge for about a week, it won’t last that long though, you’ll be making more before a week is over. 🤗
Um… That’s it. 🤷♀️
Eat it ON EVERYTHING, because it’s so yummy and creamy and comforty and delicious and GOOD FOR YOU.
One of the great recipes in the cookbook pictured. If you’re looking for a new cookbook, this one is GREAT.