Cashew Cream

Cashew Cream

This cashew cream offers a substitute for sour cream or yogurt. Its a base recipe so feel free to experiment with adding additional ingredients to enhance the flavors or your favorite recipes.

Yield: 2 cups

  • 2 cups of raw cashews (soaked in filtered water for 4-6 hours)
  • 1 cup filtered water
  • ¼ teaspoon sea salt

Optional Additions: garlic, lemon, fresh herbs such dill, cilantro or parsley, lime & jalapeno, chipotles in adobe sauce, fresh basil and garlic, cinnamon & D-ribose powder.

  1. Discard the water from the rehydrated cashews.
  2. Toss all ingredients in a blender or food process and blend until creamy and smooth. If the cashews are too thick add additional water one tablespoon at a time until cream reaches desired thickness. Keeps refrigerated for up to 4 days.
  3. Add any optional additions above following the below suggested quantities:
  • 1 teaspoon for dry herbs/seasoning
  • 1 teaspoon for citrus ingredients
  • 1 tablespoon for fresh herbs/peppers

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