Cashew Cream

This cashew cream is quick (after soaking the cashews overnight, of course) and simple, making it great to try with kids. Cashew cream can act as a substitution for ricotta cheese, sour cream, Alfredo sauce, the list goes on.

Check out the other Veg Rev recipes here.

Print Recipe Pin Recipe Save Recipe Go to My Collections

Prep Time: 10 hours hours

Cook Time: 10 minutes minutes

Total Time: 10 hours hours 10 minutes minutes

Course: Condiment

Servings: 5 (click to scale)

Ingredients

• 1 cup unsalted cashew nuts halved
• 1 Tbsp nutritional yeast
• 1 Tbsp fresh lemon juice
• 1/8 tsp kosher salt

Get Recipe Ingredients

Click the button to go to Instacart where we have prepared a cart with all the ingredients you’ll need! As a bonus, we will receive a small portion of any sales to support our mission of wellness and sustainability.

Instructions

• Place the cashews in a medium bowl and add 2 cups of the water. Set aside uncovered at room temperature for 10 to 12 hours.
• Drain the soaking water from the cashews, discard. Add the drained cashews, nutritional yeast, lemon juice, remaining 1/2 cup water, and salt to a blender.
• Blend on high speed until completely smooth, about 3 minutes. Stop scrape down the sides of the blender and process again for 1 minute.

Video

Chef Tips

Portion: 1/4 cup

Nutrition

Calories: 160kcal | Carbohydrates: 9g | Protein: 5g | Fat: 12g | Saturated Fat: 2.5g | Sodium: 55mg | Fiber: 1g | Sugar: 1g

Tried this recipe?Mention @We.Eat.Live.Do.Well or tag #WeEatLiveDoWell!