Cashew Cream
So versatile and so delicious!❤️
This cashew cream has been a total game-changer in my kitchen. It’s one of those staple recipes I come back to week after week because it’s just that versatile. I use it as a base for creamy dressings, sauces, soups, tacos, potatoes — you name it. It cools down spicy dishes, adds the dreamiest texture to bowls, and works like a charm anywhere you’d normally use sour cream. Honestly, this was the recipe that helped me officially ditch dairy and go fully plant-based.
To this day, I always keep a squirt bottle of it in the fridge — it’s a kind of security blanket for last-minute meals. Whether I’m whipping up a quick ranch, throwing together a tzatziki, or even making a five-minute mac and cheese, this stuff saves me every time. It takes just a few pantry staples and a blender, and it lasts about 4-5 days in the fridge, which makes it perfect for meal prep too.
If you’re avoiding cashews, don’t worry — you can swap in a block of firm tofu (just make sure it’s drained) and reduce the added water to just a splash or two. It’s still creamy, still delicious, and just as easy to love.
Makes about 1 1/2 cups of cashew cream
THE GOODS:
1 cup soaked raw cashews or blanched almonds (soaked overnight or in hot water for 15 minutes)
1/2 cup filtered water + extra if needed to thin out
2 tbsp nutritional yeast (optional)
1 tbsp white wine vinegar
1 large lemon, juiced
1/4 tsp salt
THE METHOD:
Simply, add everything to a high powered blender, and blend for 1-2 minutes on high until it’s smooth and creamy.
Store in an airtight container in the fridge. Consume within 4-5 days.
