So thick and creamy, this is a simple substitute you can use for cream cheese, mayonnaise, or sour cream (in most cases).
Place nuts in a large bowl and pour boiling water over. Let sit for 6 hours to soften.
Drain nuts and pour into a Vita-Mix, blender, or an immersion blender. Add a bit of water and puree until smooth and creamy.
| Cashew Cream | Print |
Author: Marla Hingley
Prep time:
Total time:
Serves: 16
A simple substitute you can use for sour cream. It won't give the tangy flavor of sour cream, but will provide the thickness and creaminess that is needed in those recipes that call for sour cream.
Ingredients
- 2 cups raw cashews
- 8 cups boiling water
Instructions
- Place cashews in a large bowl. Pour boiling water over nuts and let sit for 6 hours.
- Drain and place in a blender along with ⅓ cup cold water. Puree until completely smooth, add more water if needed or until you get the consistency you want.
- Refrigerate for up to one week (or freeze in small portions to use as needed).
Notes
For sour cream, add salt and lemon juice to taste.
For mayonnaise, add salt, mustard and some lemon juice to taste.
Makes about 2 cups
For mayonnaise, add salt, mustard and some lemon juice to taste.
Makes about 2 cups
Hello – I am enjoying all the recipes.
My recipe for cashew cream is a little different. You may be interested in my additions .
We enjoy it on pumpkin pie, replacement for sour cream, etc
1 1/2 cups cashews soaked & rinsed
1/2 tsp Himalayan sea salt
3 tbs lemon juice. (or more for sour cream)
1 tbs hazelnut oil
Approx 2/3 to 3/4 cup water
All into the vitamix or blender until smooth.
Thanks for the recipes
Arleen
Kelowna, BC
yourinnovationhealth.com
Thanks for sharing your variation – yes adding lemon juice is perfect for making a tangy flavored sour cream substitute!
I’m just wondering if you could use almonds that don’t have any skins on them for this recipe also?
Almond Butter is a bit different (doesn’t require soaking). Using cashews are really better in this recipe since they puree to a much more creamier consistency, but the biggest difference is the flavor. Cashews have a neutral flavor, so if you used almonds you would really taste them-which is probably what you wouldn’t want for a sour cream/cream cheese substitute.
Thanks for the recipe. Can’t wait to try it as a cheese substitute in pesto!!!