Cashew Cream

Black Bean Tostadas

This contemporary recipe is a great substitute for dairy or soy based 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.

Makes about 1 cup

  • 1 cup raw cashews
  • 2 tablespoons plain rice milk or other unsweetened nondairy milk
  • 1 tablespoon lemon juice, or to taste
  • 1/2 teaspoon 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.


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  • Reply
    April 23, 2014 at 7:47 pm

    A delicious cashew cream that can be for sweet or savory dishes. This was perfect for you alls tofu and pasta salad dish.

    • Reply
      April 24, 2014 at 11:36 am

      Thanks, Shane — glad you enjoyed it!

  • Reply
    Jeff Rinehart
    September 18, 2014 at 4:43 pm

    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!

    • Reply
      September 18, 2014 at 4:59 pm

      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.

  • Reply
    tonya Quillen
    September 21, 2014 at 12:54 pm

    How many days will it keep in the frig?

    • Reply
      September 21, 2014 at 6:58 pm

      Tonya, I’d say 3 to 4 days in the fridge. Could be longer, but best to use when fresh!

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