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.
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