This contemporary Cashew Cream recipe is a great vegan substitute for sour cream. And is it easy, or what? Use it for topping soups or as a simple sauce for vegetables or grains. It's also a great garnish for Southwestern-style tortilla specialties, as on the Black Bean Tostadas shown above. Photo by Hannah Kaminsky.
Cashew Cream (Vegan Sour Cream)
Makes about 1 cup
- 1 cup raw cashews
- 2 tbsp plain rice milk or other unsweetened nondairy milk
- 1 tbsp lemon juice, or to taste
- ½ tsp salt
- Place the cashews in a small, heatproof bowl and cover them with boiling water. Let stand for at least 30 minutes, or up to an hour.
- Drain and transfer to a food processor with the rice milk, lemon juice, and salt. Process until smoothly pureed, stopping to scrape the sides down as needed. Add a little more rice milk if you need to thin the consistency a bit.
- Transfer to a small serving bowl. Cover and refrigerate any unused portion. This will last for several days, refrigerated.
- Here are lots more recipes for simple sauces and such.
A delicious cashew cream that can be for sweet or savory dishes. This was perfect for you alls tofu and pasta salad dish.
Thanks, Shane — glad you enjoyed it!
Jeff Rinehart says
I absolutely love this site! I found out about it after listening to your interview on the Mainstreet Vegan podcast. Would you happen to know if roasted cashews would work ok? I live in a small town and the only cashews I can find around here are roasted. Thanks!
Hi Jeff -- welcome to VegKitchen! This is a really good question. With roasted cashews, you'll get more of a nut butter flavor. It won't be bad, but not the same as the neutral creaminess of raw cashews. You can try it if you'd like to take a chance; otherwise there are likely lots of places from which to order raw cashews online.
tonya Quillen says
How many days will it keep in the frig?
Tonya, I'd say 3 to 4 days in the fridge. Could be longer, but best to use when fresh!