Vegan cashew cream
This quick & easy cashew cream is the perfect vegan, non-dairy substitute for creme fraiche, sour cream or Greek yogurt!
Servings: 4 people
Calories: 180kcal
Ingredients
- 130 g cashews unsalted
- 180 ml water
- 1/2 lime
For a salty version
- 1/2 tsp salt
- 1/2 tsp garlic powder
- your favorite spices!
For a sweet version
- 1 tsp coconut nectar or agave or maple syrup
- 1 tsp vanilla extract
Instructions
To make the basic cashew cream
- Start by placing the cashews in a large glass or metal bowl. Cover them with boiling water and let them soak for about an hour, or until they're soft.
- Once soft, drain the water and add the cashews to a blender. Add the water (you can add less to start with and add more if you want it thinner) and the lime juice. Blend until everything is smooth and creamy. Add more water if necessary.
For a salty version
- For a salty version, mix in the salt, garlic powder, and whatever other spices you want to use as flavoring: cumin, turmeric, chipotle pepper, Aleppo pepper, sumac....the choices are endless!
For a sweet version
- For a sweet version, mix in your sweetener of choice and the vanilla extract and blend once more or simply stir in with a spoon.
Notes
This cashew cream keeps for up to 3 days in the fridge in an airtight container.