Cashew cream is a deliciously creamy way to take your meals to a new level! This recipe highlights how easy it is to make cashew cream multiple ways. Each variation uses 1/2 cup cashews, but depending on your blender or food processor, it may be easier to make one large batch then flavor individually!
Place the cashews in a medium bowl and pour lemon juice over the top. Add enough water to cover the cashews by a few inches.
Soak for 2 hours then drain and rinse well.
Combine the cashews w/ additional water in a blender or food processor. Pulse to break up the cashews lightly and blend on low. Add water by the tablespoon, blending until smooth.
Transfer the blended cashews to air tight container and store in fridge until ready to use.
For flavor variations
Stir in the suggested ingredients to 1/2 cup cashew cream.
Store in an airtight container in the refrigerator for up to 1 week.
Notes
I strongly suggest using 2 cups of cashews like the recipe to get the creamiest result in a high-speed blender.
You can soak the cashews up to 12 hours before blending, to soften.
If you don't have time to soak, heat up water like you would for tea, then soak the cashews in hot water for 10-15 minutes to soften.
Feel free to use the cashew cream as-is with no flavor add-ins if you want to use it like sour cream.
If you can't use cashews, then swap for soaked almonds.