Raw Lemon Curd Cashew Cream

One of my old favorites was lemon curd. I would spread it on warm chocolate bread, pour it over fruit, or just eat it by the spoonfuls. Unfortunately the lemon curd I used to eat was high in sugar and fat. I created a raw version of my favorite curd by using soaked cashews, and Meyer’s lemons. I chose Meyer’s lemons for the extra tartness and flavor they have. Of course, you can use regular lemons for this recipe if you choose. This recipe is pretty simple to make, and super delicious. If you love lemons and sweet like I do, you will love this simple treat. Here’s the recipe:

1 cup cashews soaked for 6 to 8 hours (drain and rinse)
juice of 2 large Meyer’s lemons (about 1 cup)
2 T agave or honey
¼ tsp pink Himalayan salt
½ T coconut oil
1/8 tsp organic lemon extract (optional)
water as needed
Combine all ingredients into a blender and mix until smooth. Adjust thickness, sweetness and tartness as desired. Chill and serve. Store in an air-tight container in the refrigerator for up to 5 days.

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