It's 2014, and I don't know about you, but I'm ready for some fresh, healthy, whole foods.
So, my first post of the year is something I've been thinking about for a long time, but never made until now: cashew cream sauce! Cashew cream is a perfect dairy substitute if you're vegan or trying to cut back on dairy, but it's amazing even if you have no dairy aversions. It's smooth, rich, and creamy in way that sour cream or heavy cream isn't, and damn, it's good. Be warned: cashews aren't low fat, but healthy eating for me is about good-for-you natural fats. Get on it!
This sauce is pretty simple and mega flavorful, and goes great on everything from taco salads to brown rice to roasted veggies, or even as a dip for chips or carrots and celery. Also, it's 2014, and we're going to start this new year out by trying new things and having fun in the kitchen. So cashew cream it is! 
Plan ahead, the cashews need to soak over night. And, if you don't have a high-powered blender like a Vitamix (which, side-note, I bought with a year's worth of stored up credit card points and I'm obsessed with), then just blend a bit longer, or potentially even try to strain through a fine mesh sieve (it might be a tad grainy with a lower-powered blender). Southwest Cashew Cream Sauce
1 cups cashews
Water
1 tablespoon nutritional yeast flakes
1.5 teaspoons ground cumin
1/2 teaspoon chili powder
Pinch cayenne
1 garlic clove
juice from half a lime
juice from half a lime
Heavy pinch sea salt
Cover cashews in water and soak overnight. Drain and rinse.
Add cashews to blender, and add just enough fresh water to come to the top of the nuts, but not cover them. Blend until nuts break down, and then blend another minute or two until smooth and creamy. If too thick, add a tad more water. Add remaining ingredients, and blend another minute. Taste, and add more salt as needed.
Store in an airtight container in the fridge for up to 3 days.
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