*If you would like to make this recipe, but DO NOT have a batch of our basic cashew cream made already....

Simply add the ingredients below to your blender or food processor with the other ingredients. It will take a little longer to blend and you will need to stop and scrape the sides down along the way.

• 1.5 cups raw unsalted cashews, soaked overnight, drained, and rinsed.
• 3/4 cup filtered water, plus more for soaking
• juice of half of 1 large lemon
• 1/2 - 1 teaspoon coarse kosher salt

**How to roast any pepper in the oven to remove the skin

Preheat the broiler with the rack in the upper 1/3 of the oven and line a sheet pan with aluminum foil. Place desired amount of peppers on the prepared pan with room in-between and transfer to the rack in the oven. Allow the peppers to roast for 5-6 minutes until the skin is starting to bubble and char, rotate with tongs, cook for 3-5 minutes. Repeat roasting and turning every 3-5 minutes until the entire pepper is charred and blackened and the skin has started to burst. 

Immediately, transfer the peppers to a brown paper bag and roll the bag closed or place in a bowl and cover with plastic wrap to allow the pepper to steam. Once cooled enough to handle, peel the blackened skin of the pepper and remove the seeds.