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.
- 2 cups raw cashews
- 8 cups boiling water
- 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 1/3 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).
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
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!!!