Cashew Cream
User Reviews
4.9
171 reviews
Excellent
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Prep Time
5 mins
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Total Time
5 mins
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Course
Condiments
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Cuisine
American
Cashew Cream
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This easy vegan cashew cream is a delicious dairy-free substitute for sour cream! If you prefer a texture closer to heavy cream, add water, 1 tablespoon at a time, to reach your desired consistency.
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Ingredients
- 1 cup raw cashews*
- ½ cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove peeled
- ½ teaspoon sea salt
To make Cashew Sour Cream add:
- 1 tablespoon white wine vinegar use in place of 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon onion powder
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Instructions
- Place the cashews, water, olive oil, lemon juice, garlic, and salt in a high-speed blender and blend until completely smooth and creamy.
- For Cashew Sour Cream, make the cashew cream recipe, but replace 1 tablespoon of the lemon juice with the white wine vinegar. Add the mustard and onion powder for extra tang.
Notes
- *Cashew cream is best made in a high-speed blender, like a Vitamix. If you have a less powerful blender, you may have to blend longer (up to 1 minute). You can also soak the cashews for 4 hours or overnight to soften and make them easier to blend.
- *Cashew cream is best made in a high-speed blender, like a Vitamix. If you have a less powerful blender, you may have to blend longer (up to 1 minute). You can also soak the cashews for 4 hours or overnight to soften and make them easier to blend.
Genuine Reviews
User Reviews
Overall Rating
4.9
171 reviews
Excellent
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