Silky Cashew Cream
Servings: 16
Three ingredients, one big batch: raw cashews, lemon and water blend into a neutral cashew cream you can turn into vegan sour cream, ranch, whipped topping or chipotle sauce. The full batch is the secret to never-gritty results.
Ingredients
- 2 cups raw cashews
- 2 tablespoon lemon juiced
- ¼ cup water plus more for soaking
Instructions
- Place the cashews in a medium bowl and pour the lemon juice over them. Add enough water to cover the cashews by a few inches.
- Soak for at least 20 minutes, then drain and rinse well.
- Combine the cashews and water in a high-speed blender. Pulse to break up the cashews, then blend on high for 1 to 2 minutes, using the tamper to push the cream down, until smooth and freely moving around the blade. Add more water a little at a time if needed, blending until silky.
- Store in an airtight container in the refrigerator for up to 1 week.
Notes
- Freezing: Small batches spin around the blade and turn gritty, so make the full recipe even if you need less. Freeze extras in 1/2-cup portions for up to 3 months and thaw in the fridge overnight.
- Cashew Tip: Use raw cashews; roasted ones blend grainier and taste less neutral. If you can't have cashews, soaked blanched almonds work.
- Soaking Tip: Just-boiled water softens the cashews fastest. Cover them for at least 20 minutes, or simmer them for 20 minutes for the softest result in a standard blender.
- Blender Tip: Add extra water 1 tablespoon at a time, since a thin cream can't be undone. Keep blending 30 seconds past when it looks done.
Nutrition
Serving: 2tbsp, Calories: 90kcal, Carbohydrates: 5g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 2mg, Potassium: 109mg, Fiber: 1g, Sugar: 1g, Vitamin A: 0.4IU, Vitamin C: 1mg, Calcium: 7mg, Iron: 1mg
