This easy vegan cashew cream is a delicious dairy-free substitute for sour cream! If you prefer a texture closer to heavy cream, add water, 1 tablespoon at a time, to reach your desired consistency.
Recipe by Jeanine Donofrio on January 26, 2020
Prep time: PT5M
Total time: PT5M
Rating
4.88 stars (57 reviews)
Keywords
cashew cream
Ingredients
1 cup raw cashews*
½ cup water
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 garlic clove (peeled)
½ teaspoon sea salt
1 tablespoon white wine vinegar (use in place of 1 tablespoon lemon juice)
½ teaspoon Dijon mustard
¼ teaspoon onion powder
Categories
condiment
cooking component
Cuisine
American
Steps
Place the cashews, water, olive oil, lemon juice, garlic, and salt in a high-speed blender and blend until completely smooth and creamy.
For Cashew Sour Cream, make the cashew cream recipe, but replace 1 tablespoon of the lemon juice with the white wine vinegar. Add the mustard and onion powder for extra tang.
