Description
This easy vegan cashew cream is a versatile and delicious dairy-free substitute for sour cream or heavy cream. Made from raw cashews blended with water, olive oil, fresh lemon juice, garlic, and sea salt, it creates a creamy and tangy condiment perfect for enhancing many dishes. Adjust the texture with water to your preference and try the cashew sour cream variation with white wine vinegar, Dijon mustard, and onion powder for an extra flavorful twist.
Ingredients
Basic Cashew Cream
- 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
For Cashew Sour Cream Variation
- Replace 1 tablespoon lemon juice with 1 tablespoon white wine vinegar
- ½ teaspoon Dijon mustard
- ¼ teaspoon onion powder
Instructions
- Prepare ingredients: Measure and gather all the ingredients listed for the basic cashew cream, making sure the cashews are raw and unsalted.
- Blend cashew cream: Place the raw cashews, water, extra-virgin olive oil, fresh lemon juice, peeled garlic clove, and sea salt into a high-speed blender. Blend until the mixture is completely smooth and creamy with no grainy texture.
- Adjust consistency (optional): For a thinner cream closer to heavy cream, add water 1 tablespoon at a time and blend until you reach your desired consistency.
- Make cashew sour cream (optional): Prepare the cashew cream as above but replace 1 tablespoon of lemon juice with white wine vinegar. Add Dijon mustard and onion powder to the blender and blend again until fully incorporated for a tangier sour cream alternative.
- Serve and store: Use the cashew cream or cashew sour cream immediately or store in an airtight container in the refrigerator for up to 5 days. Stir before using if separated.
Notes
- Use raw, unsalted cashews for the best creamy texture and flavor.
- Soaking cashews in hot water for 30 minutes before blending can result in an even smoother cream, though it’s not required with a high-speed blender.
- Adjust water amount to achieve desired thickness depending on intended use—thicker for a sour cream substitute, thinner for a cream substitute.
- Cashew cream works well as a topping, dip, salad dressing base, or ingredient in sauces and soups.
- If storing, keep refrigerated and consume within 5 days for optimal freshness.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Sauce
- Method: Blending
- Cuisine: Vegan
