Easy Cashew Cream
- PREP 10min
- TOTAL 10min
Cashew cream is easy to make, vegan, and a perfect dairy-free alternative for sour cream, cream cheese, heavy cream, milk, and yogurt. You can even use it as a base for creamy sauces and dips. See some variations in the article above.
You Will Need
1 cup raw cashews (140g or 5oz)
¾ to 1 cup hot water
2 to 3 tablespoons fresh lemon juice
¼ to ½ teaspoon fine sea salt
Directions
1Place the cashews and ¾ cup of the hot water into a blender. Blend until very smooth.
2Add lemon juice and the salt. Blend until smooth. If the cashew cream is too thick, blend in a splash more water. Taste, and then season with additional salt or blend in additional spices or fresh herbs.
3Store in the fridge for a week or so or freeze 3 to 6 months. If you do freeze, you might find that it needs a quick blend after thawing to get the consistency back to where you want it.
Adam and Joanne's Tips
- Soaking cashews: If you have a high-powered blender (most blenders are), you do not need to soak the cashews. However, if you choose to soak anyway, here are two methods: (1) bring a saucepan of water to a boil, then turn off the heat and add the cashews. Allow the nuts to soak for 30 minutes, then drain and use them in the recipe. (2) Add cashews to a bowl of water and soak for 6 to 8 hours, then drain and use in the recipe. Be careful with this method since cashews soaked for too long can take on an unpleasant flavor. Changing the water after a few hours can help.
- The article has suggestions for variations on this recipe, however, some of our favorite spices and herbs to blend into this cashew cream are nutritional yeast (adds a cheesy flavor), chili powder, taco seasoning or fresh green herbs like basil and parsley.
- The nutrition facts provided below are estimates.