Cashew Cream
This easy vegan cashew cream is a delicious dairy-free substitute for sour cream! If you prefer a texture closer to heavy cream, add water, 1 tablespoon at a time, to reach your desired consistency.
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
To make Cashew Sour Cream add:
- 1 tablespoon white wine vinegar, use in place of 1 tablespoon lemon juice
- ½ teaspoon Dijon mustard
- ¼ teaspoon onion powder
Instructions
- Place the cashews, water, olive oil, lemon juice, garlic, and salt in a high-speed blender and blend until completely smooth and creamy.
- 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.
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.