Cashew Cream
This is a major staple in my kitchen! So versatile. Base for dressings, sauces, add to soups, potatoes, you name it. It can chill out any spicy dish, add the best creaminess to tacos, perfect for soup and the best replacement for sour cream! This recipe is magical because this recipe alone is what helped me to finally ditch dairy from my diet and go fully 100% plant based/vegan.
To this day, I will always have a squirt bottle with extra cashew cream in the fridge just in case I need to make a dressing, whip up some ranch or tzatziki, or last minute mac n cheese. All you need is a few ingredients and a blender! It’ll last for about 10 days in the refrigerator and is the best condiment to add to any meal prep.
Have an allergy to cashews?? Sub cashews for one block of drained firm tofu and omit the 1/2 cup water down to just a splash or two.
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Makes about 1 1/2 cups cashew cream:
The Goods:
1 cup soaked cashews (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 lemon, juiced
1/4 tsp salt
The Method:
Add everything to a high powered blender, and blend for 1-2 minutes until creamy.
Make sure to store in an airtight container and refrigerate! Consume within 4-5 days.
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