How to Make Cashew Cream
Total Time
5 mins
Prep Time
5 mins
Rating
4.88 out of 5 stars
(47)
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
- 1 tablespoon white wine vinegar (for Cashew Sour Cream, use in place of 1 tablespoon lemon juice)
- ½ teaspoon Dijon mustard (for Cashew Sour Cream)
- ¼ teaspoon onion powder (for Cashew Sour Cream)
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Preparation
Step 1
Place the cashews, water, olive oil, lemon juice, garlic, and salt in a high-speed blender and blend until completely smooth and creamy.
Step 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.
Step 3
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Chef's 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.
Adjust the cashew:
water ratio to reach your desired consistency. Try adding nutritional yeast to give it a cheesy flavor, lime juice instead of lemon, fresh herbs, spinach, or a pinch of your favorite spice.
