This recipe appears in:Savory Grits With Slow-Cooked Collard Greens From 'Afro-Vegan' Skillet Cornbread with Pecan Dukkah From 'Afro-Vegan'
Reprinted with permission from Afro-Vega: Farm-Fresh African, Caribbean, and Southern Flavors Remixed by Bryant Terry. Copyright 2014. Published by Ten Speed Press, a division of Random House. All rights reserved. Available wherever books are sold.
- 1 cup raw cashews, soaked in water overnight and drained well
- 1/2 cup water
Put the cashews and water in a blender and process until smooth and creamy. Use immediately or store in a covered container in the refrigerator for up to 4 days.