Cashews have seem to become an all-purpose nut these days, and I'm kind of loving it. Mild in flavor, softer in texture and full of essential nutrients, including a healthy dose of protein and healthy fats, you may find cashews transformed into grain-free crusts, as a simple add-in for protein packed smoothies, and here, as a non-dairy, non-legume alternative to sour cream and hummus. Lindsey introduced us to cashew cream earlier last month, as a topping to this yummy cauliflower rice and sweet potato dish, and most recently, I used it in place of ricotta in my zucchini rolls. Since the original recipe was sort of buried within another recipe, I decided to separate it out and showcase this beautifully versatile dip on its own. You begin by soaking your raw cashews in some warm water, for at least an hour. If you soak them longer, say, overnight, they will absorb even more water and yield a creamier texture, so if you have the time, allow them a nice long soak. To balance out the

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