I remember the first time I made this cream. It was when I was attending the raw culinary program in Oklahoma then called 105 Degrees (now called Matthew Kenney Culinary). I spent one month there making unbelievably delicious raw dishes and this sauce showed up in many of the components in my recipe prep. This cashew cream literally changed my life!
I can’t tell you how often I use cashew cream. It’s a lot and you will find this as an ingredient in many of my recipes. Because of this, I thought it would be better to have this delicious cream in it’s own post. One that I will be linking to often.
This cream is really easy to make! I hope you will find many uses for it just like I have.
This is a smooth delicious cream that can be used in many different recipes. It's neutral flavour lends itself to be spiced up in anyway that you can imagine. Use more water for a thinner cream or less to have it super thick!
- 1 cup cashews
- 1/4 - 1/2 cup water
- 1-2 tsp lemon juice
- Pinch salt
Soak cashews in water for a few hours so they will blend easily in your blender.
Drain the cashews well after soaking.
Add the soaked and drained cashews to your blender and depending on how thick you would like the cream pour in anywhere from 1/4 cup up to 1/2 cup water.
Blend the cashews and water until smooth.
Add the lemon juice and salt and blend just to combine. Adjust seasonings to taste.
Pour the cashew cream into a bowl, cover and place in your fridge until ready to use. I find that the cream will thicken a bit more in the fridge.
This cashew cream can be added to soup, it can be turned into sour cream, vanilla cream or thinned to make a salad dressing. I hope you enjoy it and let me know what creations you make with it.