Cashew Cream

rate this recipe:
5 from 3 votes
Prep Time: 5 mins
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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 lemon juice
  • 1 garlic clove, peeled
  • ½ teaspoon sea salt

Cashew Sour Cream

  • Replace 1 tablespoon lemon juice with 1 tablespoon white wine vinegar
  • Add ½ teaspoon Dijon mustard
  • Add 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 replacing 1 tablespoon lemon juice with 1 tablespoon white wine vinegar and 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.