Cashew Cream
User Reviews
4.9
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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
Description
This Cashew Cream recipe combines raw cashews soaked or blended directly with water, extra-virgin olive oil, fresh lemon juice, garlic, and sea salt in a high-speed blender until completely smooth and creamy. The blending process emulsifies the ingredients into a thick, silky cream that can substitute for dairy-based creams in various recipes.
The flavor is subtle with a mild nuttiness from the cashews balanced by the brightness of lemon and the savory note of garlic. The texture is rich yet light without clumps or graininess if blended thoroughly. For versions that resemble sour cream, white wine vinegar, Dijon mustard, and onion powder are added, introducing a tangy and slightly sharp flavor profile.
Preparation tips include soaking the cashews for several hours or overnight to aid blending, especially with less powerful blenders, or extending blend time for smoothness. The cream serves as a versatile base across vegan cooking as a dip, sauce, or ingredient in dressings.
Ingredients
- 1 cup cashews raw
- ½ cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice fresh
- 1 garlic peeled, clove
- ½ teaspoon salt 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
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
- For best results, use a high-speed blender to achieve a completely smooth consistency.
- If using a less powerful blender, soak cashews for 4 hours or overnight to soften prior to blending.
- Blend longer if needed, up to one minute, to achieve creamy texture.