If you avoid dairy and sometimes miss its creaminess, then pay attention. Once you learn how to make cashew cream, you won’t stop! It can be used for savory or sweet purposes, and it’s sooo easy to make.
It has taken me a couple of years to get on the cashew cream bandwagon, but after eating my friend, Valerie’s cashew cream and watching her make it, I gave it a go. And now I enjoy it regularly instead of once a year when I meet up with Valerie.
You can use this cream like sour cream on your Mexican dishes if you add enough lemon juice to the recipe. You can also add nutritional yeast to give it a cheesy flavor. And if you want to put it on dessert, just add sweetener to it.
A high powered blender gives you the best results, but I think a regular blender or food processor would work also. When using my Blendtec, I prefer to use the twister jar and can make smaller amounts in it. But I have written this recipe for using a large blender jar. If you don’t put a large enough quantity in a big jar, it’s difficult to get it all blended well.
- 1 cup raw, unsalted cashews or cashew pieces
- ½ cup water + water for soaking
- pinch of salt
- Lemon juice, to taste (for sour cream)
- Honey or other sweetener, to taste (for sweet cream)
- Nutritional yeast, to taste (for a cheesy cream)
- Place the cashews in a bowl and cover them with water. Let soak for a couple of hours or over night. Drain and rinse.
- Place all ingredients in a high powered blender and process until smooth and creamy. I use the "whole juice" setting on my Blendtec. A regular blender or food processor should work as well, though it may not be quite at smooth.
I like to make a smaller amount and use my Blendtec twister jar.