September 23, 2020
This recipe is by: loveandlemons.com
- 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
- 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.
*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.
Cashew Cream Tips
- Use raw, not roasted, cashews.Roasted cashews will give the cream a nutty, cashew-y flavor. Though I love cashews, that’s not what we’re going for here. By contrast, raw cashews yield a neutral creamy taste, which is delicious in all sorts of savory recipes.
- To soak or not to soak? That is the question, and the answer depends on your blender. If you have a high-speed blender, there’s no need to soak cashews. However, if you have a less powerful blender, I do recommend soaking cashews for at least 4 hours. Just place the cashews in a bowl, cover them with water, and set them aside. After they’ve soaked, drain and rinse the cashews and proceed with the recipe below. Otherwise, your cream will be grainy.
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