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Cashew Cream

For raw and vegan recipes, cashew cream is the preferred substitute for cheese, cream, and sour cream. Here’s how to make a 3-cup batch, which will keep in the fridge for up to one week.

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For raw and vegan recipes, cashew cream is the preferred substitute for cheese, cream, and sour cream. Here’s how to make a 3-cup batch, which will keep in the fridge for up to one week.

Servings
3

Ingredients

  • 2 cups raw cashews
  • 8 cups boiling water

Preparation

Cover 2 cups raw cashews with 8 cups boiling water in large bowl. Cover with clean kitchen towel, and let stand 6 to 8 hours. Drain cashews, then blend in blender with 1/3 to 1/2 cup cold water 5 minutes, or until smooth and thick, like sour cream.

Nutrition Information

  • Calories 53
  • Carbohydrate Content 3 g
  • Cholesterol Content 0 mg
  • Fat Content 4 g
  • Fiber Content 0.5 g
  • Protein Content 2 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 2 mg
  • Sugar Content 0.5 g