Silky Cashew Cream Recipe (Never Gritty — My Secret)
Servings: 16
This 3-ingredient cashew cream is the neutral base formula that becomes anything: vegan sour cream, ranch dip, sweet whipped topping, or smoky chipotle sauce. Blend one big batch until silky, freeze in ½-cup portions, then flavor each one as recipes call. The batch size is the secret — it's what makes this blend perfectly smooth every time.
Equipment
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 lemon juice over the top. Add 2-3 cups water to completely submerge the cashews by a few inches.
- Soak for 2 hours then drain and rinse well.
- Combine the cashews with 1/4 cup water in a high-speed blender. Pulse to break up the cashews lightly and then blend on high-speed for 1-2 minutes. Use the tamper to push down the thick cream and blend until everything is whipping around the blender blade for 5 seconds. If needed, add water by the tablespoon, blending until silky smooth.
- Store in an airtight container in the refrigerator for up to 1 week.
Notes
- Don't shrink this recipe. The 2 cups of cashews aren't just for yield — small batches spin around the blades instead of blending, and that's the #1 cause of gritty cashew cream. Make the full batch and freeze extras in ½-cup portions.
- Raw cashews only. Roasted ones blend grainier and taste nutty instead of neutral — and neutral is what lets this base go sweet or savory.
- Don't skip the soak: 2-hour lemon-water soak (silkiest), 10-minute flash-soak in just-boiled water (fastest), or a 20-minute simmer (softest — best insurance for standard blenders). High-speed blender owners can technically skip soaking, but soaked still blends silkier.
- Add additional water 1 tablespoon at a time and blend longer than feels necessary. Too much water makes soup you can't undo; too little blend time leaves grit. When it looks done, give it 30 more seconds.
- Use it plain as sour cream, or stir the flavor add-ins into ½-cup portions as needed. Can't do cashews? Soaked blanched almonds work.
Nutrition
Serving: 2tablespoons, 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
