Cashew Cream


08 Dec Cashew Cream

(This recipe was adapted from Great Gluten-Free Vegan Eats cookbook)


  • 2 cups of raw cashews
  • 4 cups of water
  • 1 cup of ice cold water (discard the ice)
  • 3 Tbsp lemon juice


  1. Soak the cashews in 4 cups of water for at least 6 hours (I prefer overnight.) Drain the water
    off the nuts.
  2. Place the cashews, ice water, & lemon juice in a food processor until very smooth (about 5
    minutes). The higher quality of the food processor will determine how creamy the mixture
    will get.
  3. Store in an airtight container in the refrigerator for up to 1 week. This cream can be used for
    soups, dips, sauces, or even as sour cream.
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