BASIL-GARLIC CASHEW ‘SOUR CREAM”
This recipe is from “The Millennium Cookbook.” See the book for 9 more variations of this recipe! Use this cream to add a little more body and richness to a dish, especially a soup or stew.

½ C. raw cashews
2 tsp. light miso
¼ tsp. ground nutmeg
1 clove garlic
½ bunch fresh-stemmed basil
1 C. water
Sea salt to taste

1. In a blender, combine the cashews, miso, nutmeg, garlic and ½ cup of the water. Blend to make a thick, coarse puree.
2. With the machine running, gradually add the basil and remaining water and blend until smooth and the consistency of whipped cream.
3. Add salt to taste.
4. Add more water to make a thinner cream for soup garnishes.
5. Store in an airtight container in the refrigerator for up to 4 days.

Yield:1 cup