If you prefer a thinner consistency, add extra water until you’re happy with the texture! If you want the mixture to be thicker, add less water and blend a little bit longer. You can be completely in control of the consistency.You can achieve a nearly identical result by soaking and blending sunflower seeds! Add a clove of garlic if you want your cashew cream recipe to be savory, or a teaspoon of maple syrup for sweetness.If you don’t have a high-speed blender, you can still achieve the creamy texture by soaking your cashews overnight.Yes, it’s literally that easy! Transfer your cashew cream to a sealed container and store in a fridge for 4-5 days. Leave them to soak for at least 10 minutes, ideally up to an hour.ĭrain the liquid, reserving half a cup of the cashew water for later.Īdd drained cashews, lemon juice, salt, and the water you reserved earlier to a blender. It barely takes up any of your time! You just need to remember to leave the cashews to soak.įirst, soak your cashews in boiling hot water.With a small adjustment, you can make this cashew cream sweet and enjoy it with dessert.You can enjoy it as part of so many recipes! This cashew cream recipe is super versatile.Speaking of ingredients, you only need FOUR to make this recipe, and one of them is water! This is whole-food plant-based cooking at its finest.This cashew cream recipe allows you to make it at home, with no unnecessary ingredients! Having a plant-based cream alternative is a must in vegan cooking.In fact, two of my favorite recipes featuring homemade cashew cream are caramelized onion and sun-dried tomato pasta and the mind-blowing vegan tortellini soup. Personally, I love adding it to soups, pasta dishes, and even salad dressings. Just like the latter, it makes an amazing addition to many sweet and savoury dishes. Use it as a creamy addition to soups, the base for a pasta sauce, topping on toast, or an ingredient in a creamy salad dressing.Ĭashew cream is the plant-based alternative to dairy cream. I love to hear what you think, or any changes you make.This cashew cream recipe is a staple in vegan cooking. If you try this vegan sour cream recipe, please let me know! Leave a comment and rate it below. Or use this Sweet Cashew Cream recipe which uses dates to sweeten. Fruits: Make a sour cream fruit topping by adding maple syrup and dash of vanilla for a sweet, tangy dessert.For creaming: Try using it in stroganoff recipes or blend in your Vegan Mashed Potatoes.Dips: When making ranch or onion dip let this be your go to sour cream.Baking: Use in baking whenever sour cream is called for like this Sour Cream Banana Bundt Cake from VeganYumYum.Veggie Bowls: It’s perfect added to this Vegan Burrito Bowl or deconstructed Nacho Bowl.Tacos: Add a dollop to this Raw Taco Salad, Street Tacos, or Vegan Black Bean Tacos.Soup & Chili: Try adding a dollop on Cuban Black Bean Soup, Texas Three Bean Chili, Easy Vegetable Chili or Quinoa Chili Verde.So now to the good stuff! Use anywhere you would normally use sour cream. It’s compact, easy to clean, and works great! Serving Suggestions Recommended Equipment: I recommend using a high-speed blender or Nutri Bullet (affiliate link) for small jobs like this. For a faster soak, add them to hot water and let soak for 5 – 10 minutes (this is my preferred method).Soak cashews covered with 2 – 3 inches of water for 2 – 3 hours, overnight is great too but not necessary for cashews.But if you don’t have time to go through the process of soaking, you’ll be just fine if you don’t. Plus, it does help soften them up ensuring a creamy consistency. Soaking cashews will increase enzyme activity, offer greater absorption of the food’s nutrients by the body and help to increase digestibility. I know we snack on nuts without soaking, or eat them in our foods without going through this process, but it does have some advantages. It is recommended to soak the cashews before processing them.

Mineral salt – just a pinch to bring out all the flavors.Apple cider vinegar – this also adds an acid flavor and is more potent than lemon.You can also use unsweetened, plain non-dairy milk if you prefer. Roasted cashews will yeild a deeper toasted flavor that is not characteristic of sour cream. Raw cashews – use only raw cashews for their neutral flavor.It takes 10 minutes to make and will last up to 5 or 6 days in the refrigerator. In this recipe, raw cashews, lemon juice, apple cider vinegar, and salt are blended until creamy smooth. Serving Suggestions Ingredients You’ll Need

Quick cashew cream recipe