Contact Us

Want to work together or just say hi? For inquiries relating to recipe development, sponsored posts, creative collaboration and the like, use the contact form to the right or send me a note at You can also find me on Twitter, Instagram, and Facebook too.


17A Clinton Rd
London, N15 5BH
United Kingdom


V-Curious | Empowering you to feel great, through a simple and healthy approach to nutrition and food


Lemon Cashew Cream

Rowena Humphreys

Photo Credit: Clean Food Dirty Girl (

Photo Credit: Clean Food Dirty Girl (

Yield: 1 cup
Time: 10 mins active time + 30mins - 4 hours soaking time for the cashews

  • 1 cup cashews (130g) soaked in 3 cups (709 ml) of water for at least 1 hour.
  • 2 teaspoons lemon juice (10ml)
  • 1 lemon's zest
  • 1 tablespoon of sweet, yellow miso
  • 2 tablespoons of nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 cup vegetable stock (60ml) OR /4 cup of extra virgin olive oil*

Soak, drain and rinse cashews - if you don't have much time then put them in a cup of boiling water for 30 mins, otherwise leave them in luke-warm water for about 4 hours. Ultimately you want the cashews to swell up and nearly double in size. Once they've swelled, place them in a food processor, along with lemon juice, zest, miso, nutritional yeast and salt. Put the mixer on high until they look like breadcrumbs - you will probably need to switch off the blender, remove the lid and push the cashews down from the sides of the blender using a rubber spatula. 

Once you have the 'breadcrumb looking' mixture and you've pushed everything down to the bottom of the blender, replace the lid and switch it back on. Slowly drizzle in the veg stock or oil and process until completely smooth. This will take about 2 -4 minutes depending on the strength of your blender - you can add this in one go or drizzle it in. By drizzling it in slowly you can chose your consistency so you may decide to add slightly less and have a more chunky consistency.

This is a super versatile recipe and I like to use this in recipes that suggest feta or goat's cheese. You can add herbs like basil or chives. You can spread it on bread, stuff pasta with it, refrigerate it until it hardens a little and then tear off chunks and drop into a salad. More recipes coming where I'll use this recipe :)

Enjoy and remember you can taste all my creations by joining a supper club or by contacting me directly for 1-2-1 cooking classes at

Row x

*You'll see that I suggest water or oil and that's because I'm personally trying to reduce the amount of oil I consume. Oil is not a whole food (it’s the fatty part of what was a whole food) that is extremely dense in calories: vegetables normally have around 100 calories per pound, fruits about 300 calories per pound but oil has 4,000 calories per pound. Even with all those calories, oil contains little in the way of micro-nutrients. Valuable omega-3 fatty acids, sometimes, but virtually nothing else. An option for you, if trying to reduce oil could be to go half/half water/oil. Learn more here: