Cashew Cream

This indulgent cashew cream sauce is a delicious nut-based recipe you can use in place of cream in your favorite dishes.

Course Dessert

Cuisine American

Cook Time 5

Total Time 5

Servings

Calories 90kcal

Author Marly McMillen

Equipment

Ingredients

1 cup raw cashews (soaked 1 hour to overnight in water)
¾ cup water
1 tablespoon lemon juice
⅛ teaspoon salt

Cups - Metric

Instructions

Drain soaked cashews. Add cashews and water to a high-speed blender or food processor. Pulse until the cashews are broken down into bits.
Add the lemon juice and salt. Pulse for several seconds, then use a spatula to push down any ingredients on the side of the bowl. Repeat that process several times until the mixture becomes creamy. Pulse the cashew cream for up to a minute or more to remove lumps.
Transfer the cream to a lidded jar (like a mason jar) and store it in the fridge. Add this cream to your favorite recipes, like potato soup, etc.

Notes

Note: You can also use a food processor, but the results may not be as creamy.

To soak cashews, cover them with water and refrigerate for one hour up to overnight. The longer soak time will result in a creamier sauce. Also, if you don't have a high-speed blender, the longer soak time will help with a smoother sauce. See post for tips on how to soak cashews more quickly.

Nutrition