Cashew Cream Recipes

CASHEW CREAM

Cashew Cream image

This creamy and delicious cashew cream is great with absolutely everything! It's the perfect substitute for dairy cream and can be used in a variety of dishes.

Provided by Alison Andrews

Time 5m

Number Of Ingredients 4

Ingredients

1 cup Raw Cashews ((150g))
1 Tbsp Lemon Juice (Optional)
1/2 cup Water ((120ml))
1/2 tsp Salt (Optional)

Steps:

Add the cashews, lemon juice (if using) water and salt (if using) to the blender jug and blend until smooth.
The basic cream recipe is really just the cashews and water. If you want a thinner cream then use up to a 1/4 cup more water. The lemon juice and salt add a tang and a little savory flavor, though it's mild. It makes this stand out more as a standalone recipe ready to use as is. If you are really wanting just the blank slate recipe to use in another recipe or to closely match unflavored dairy cream, then start with just the cashews and water only.

Nutrition Facts : ServingSize 1 Serve (1/4 cup), Calories 208 kcal, Sugar 2.3 g, Sodium 299 mg, Fat 16.4 g, SaturatedFat 2.9 g, Carbohydrate 11.7 g, Fiber 1.2 g, Protein 6.8 g

CASHEW SOUR CREAM

Cashew Sour Cream image

Made with soaked cashews instead of dairy, this vegan version of sour cream can be customized with any spices or seasonings you like. Serve with chili or any other recipes you like to top with sour cream!

Provided by LauraF

Categories Side Dish Sauces and Condiments Recipes

Time 8h5m

Yield 10

Number Of Ingredients 5

Ingredients

1 cup raw cashews
7 tablespoons water
2 teaspoons fresh lemon juice
2 teaspoons rice vinegar
½ teaspoon kosher salt

Steps:

Place cashews in a bowl and cover with a few inches of water. Let soak until soft, 8 hours to overnight.
Drain and rinse cashews; transfer to a high-powered blender. Add 4 tablespoons water, lemon juice, vinegar, and salt. Blend until cashews are finely ground. Scrape down the sides of the blender and add remaining water; blend until very smooth.
Transfer cashew cream to a jar with a tight-fitting lid and store in the refrigerator.

Nutrition Facts : Calories 75.5 calories, Carbohydrate 4.2 g, Fat 6 g, Fiber 0.5 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 98 mg, Sugar 0.8 g

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Drain the soaked cashews and rinse them well. If you didn't have time to soak the cashews, this recipe will still work, but it's best if you have a powerful blender. (Soaking helps the cashews soften and break down faster.)
Combine the drained cashews with the 1/2 cup of fresh water, and blend until smooth. Stop and scrape down the blender, if needed, until everything is silky-smooth. You can add water, just 1 tablespoon at a time, if needed for a smoother result. This recipe makes roughly 1 cup of cashew cream.
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