If you’re new to the plant-based lifestyle, you might not have heard about the classic staple, cashew cream. This simple concoction can work wonders in the kitchen. It makes a nice neutral base to replace cheese, cream, sour cream, and more in recipes like casseroles, pizzas, pasta dishes, tacos, sandwiches, wraps and sauces. Plus, it makes a wonderful, flavorful dip or spread, once you add a few ingredients to jazz it up.
You can make a savory cashew cream for savory dishes, such as tacos, casseroles, or enchiladas. Or make a slightly sweeter cashew cream for sweeter dishes, such as fruit desserts, cream-filled pies and pastries, fruit dips, and sweet toppings. It’s so easy to make cashew cream, too.
With essentially three ingredients—cashews, water, and lemons—you can make up a batch of cashew cream, and then add other ingredients to make it sweet (agave, vanilla) or savory (garlic, pepper, sea salt). Make a batch and keep it in the fridge all week long to use in your favorite dishes, including lasagna, pizza, tacos, fruit pies and parfaits all week long.
Place cashews in a bowl and cover with water. Soak for 3 hours (if you are in a hurry, soak for 1 hour).
Place cashews in blender or food processor with lemon juice, 1 cup water, and optional ingredients as desired—depending on your preference for use in savory or sweet dishes.
Process cashews until very smooth. May have to pause and scrape down sides a few times. Texture should be thick and creamy.
Remove from blender and place in an airtight container. Chill for up to 5 days. Makes 3 cups (12 servings, ¼-cup each).
Use in place of cheese, sour cream, or cream cheese in pastas, casseroles, dips, desserts, and sauces. Excellent as a topping for salads and tacos. May add additional flavorings to suit recipes, such as herbs and green onions for salad dressings, and cinnamon for a sweet topping.
Saturated Fat:1.5 g
Keywords: cashew, cashew cream, dip, spread
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