hi I'm Anita and today I'm gonna show you how to make your own cashew cream this passion tree has the same consistency as a creme fraiche and just like creme fraiche you can use it in a lot of different recipes both savory and sweet so this particular recipe calls for 2 cups of raw cashews these are caches that are 40 soaked overnight in filtered water and then drained and rinsed so these are gonna go in a blender and to that I'm gonna add these sea salts I'm also gonna add about a tablespoon of fresh thyme leaves that have been stripped off their stems and 1/4 cup olive oil this is extra virgin olive oil besides the water the last thing I'm gonna hide is the juice of half a lemon and the reason I chose these ingredients are because this makes a very versatile version of this that can go in either deserts or in entree if you do want to specially make this for say like a lasagna you could add some garlic you could add some oregano or other spices or on the opposite end of the spectrum if you wanted to use it to top a dessert you could add some vanilla you could add some crystallized ginger but this version is great because it can go either way as an herb that is great not only in savory dishes but also in desserts so the last thing we're gonna do is we're just gonna add some filtered water just to the top of the cashews no more no less so just about that much and then we're just gonna blend it you may have to pulse it a few times to get it that's perfect we don't need to add anything else I'm just gonna transfer it to a container and you can place it in your refrigerator this allows for up to a week maybe a little bit longer depending on how much you're gonna use I just tossed this cream with soup fresh cooked pasta and broccoli and then finished off the dish with a little bit of sun-dried tomato and thyme it's a really easy way to add creaminess to any dish thank you for watching if you like this recipe visit my website for more