Creamy Cashew Cream
Cashew cream quickly became one of my favorite dairy-free alternatives when I decided to eliminate cow’s milk and other dairy products from my diet. During that time, I really missed creamy sauces, sour cream, and rich textures—until I discovered the versatility of cashews.
Equipment
- 1 High speed blender
Ingredients
- 1 cup raw cashew nuts 120 g
- 1 Tbsp lemon juice
- ¾ cup of filtered water (Add up to 1 cup of water if you prefer a thinner consistency)
- Pinch of sea salt
Instructions
- Soak the cashew in water for 2 hours. If you have a high-speed blender such as a Vitamix you can omit this stage.
- Add lemon juice, salt, and water and blend on high speed until smooth and creamy.
Notes
- Cashew cream thickens over time, so when serving, you can dilute it with a little water.
- Feel free to add more lemon juice to your taste preferences. I sometimes add 1 and 1/2 Tbsp instead of 1 Tbsp.