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Cashew Cream

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.

Prep Time
5 mins
Total Time
5 mins
Course: Condiments
Cuisine: American

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

Instructions

    Cup of Yum
  1. Place the cashews, water, olive oil, lemon juice, garlic, and salt in a high-speed blender and blend until completely smooth and creamy.
  2. 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.