Cashew Cream
Every vegan kitchen needs this 4-ingredient cashew cream recipe! As an easy vegan heavy cream substitute, homemade cashew cream comes with endless uses and adds richness to all kinds of meals. Bonus: It’s easy to make savory or sweet!
Servings: 8 - 12 servings (1 jar)
Calories: 89kcal
Ingredients
- 1 cup raw cashews, soaked overnight and drained
- ½ cup water
- ¼ teaspoon salt
- 1 to 2 teaspoons lemon juice (depending how sour you’d like it)
Instructions
- Combine soaked cashews, water, salt, and lemon juice in a blender or food processor.
- Blend until creamy.
Notes
In the bulk section of some stores, cashew pieces that are broken up are cheaper than whole cashews.
You can make this a sweet cream by removing the salt and lemon juice and adding 1 tablespoon of liquid sweetener and 1 teaspoon of vanilla extract.
- Did you forget to soak the cashews? Try the quick soak method instead. Pour boiling water over the cashews and let them sit for 15 to 20 minutes.
- Use a high-powered blender: It’s the best at blending the nuts and water into a smooth cream. If you don't have a high-powered blender, use a regular blender but blend for longer.
Nutrition
Calories: 89kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 75mg | Potassium: 107mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.04IU | Vitamin C: 0.3mg | Calcium: 6mg | Iron: 1mg
