5.0 from 15 votes
Magic All-Purpose Vegan Cashew Cream
This vegan Cashew Cream recipe is the best non-dairy substitute for all of your favorite rich and creamy dishes - both savory and sweet!
Prep Time
5 mins
Cook Time
5 mins
Servings: 8
Course:
Side Dish , Condiments
Cuisine:
American , Vegan
Ingredients
- 1 ½ cups raw cashews
- water
- salt
Instructions
- Boil 3 cups of water. Place the cashews in a heat-safe bowl or container. Pour the boiling water over the cashews and let them soak for at least 1 hour, but longer is better.
Cup of Yum
For Thick All-Purpose Cashew Cream:
- When ready to make, drain off the water. Place the swollen cashews in a high-power blender. Add ½ cup fresh water and ¼ - ½ salt. Cover the blender jar and puree until very smooth and thick, about 3 minutes.
For Cashew Heavy Cream:
- Add an additional ¼ - ½ cup water and puree to thin the cream out a little.
For Cashew Sour Cream:
- Add an additional ¼ cup water, 2 tablespoons lemon juice, and 1 teaspoon apple cider vinegar.
For Cashew Cream Cheese:
- Add 2 tablespoons lemon juice and 2 tablespoons nutritional yeast.
For Cashew Whipped Cream:
- Add an additional 2 tablespoons water, 1 teaspoon vanilla extract, and 2 tablespoons sugar or maple syrup (or one large pitted date.)
Notes
- Use the Thick All-Purpose Cashew Cream as a sweet or savory dip! Try adding in cinnamon, nutmeg, and maple syrup of a sweet dip, or scallions, lemon zest, and garlic for a savory dip.
- Use the Thick All-Purpose Cashew Cream as a sweet or savory dip! Try adding in cinnamon, nutmeg, and maple syrup of a sweet dip, or scallions, lemon zest, and garlic for a savory dip.
- Whether you prepare as a vegan cashew sour cream, whipped cream, or cream cheese, it should be transferred into an airtight container. It will keep well in the fridge for up to 4 days.
- Dairy-free Cashew Cream can also be stored in a sealed container in the freezer for up to 6 months. Defrost completely in the fridge overnight before using.