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Ingredients 0/5
Why This Recipe Is So Easy To Love
This creamy, tangy alternative is perfect for those avoiding dairy without sacrificing flavor. It’s made from simple ingredients, easy to whip up, and adds a fresh, rich touch to many dishes.
Helpful Kitchen Tips
- Soak the cashews for at least 2 hours or overnight to ensure a smooth and creamy texture.
- Use fresh lemon juice for the best bright and tangy flavor.
- Blend on high speed until completely smooth to avoid any graininess.
- Use fresh lemon juice for the best bright and tangy flavor.
- Blend on high speed until completely smooth to avoid any graininess.
Directions
Place the cashews in a bowl and covering them with a few inches of water. Let them soak until they’re soft—this usually takes about 8 hours or you can leave them overnight. Once soaked, drain and rinse the cashews well, then pop them into a high-powered blender. Add 4 tablespoons of water, along with the lemon juice, vinegar, and a pinch of salt. Blend everything until the cashews are finely ground. Stop to scrape down the sides of the blender, then pour in the rest of the water and blend again until the mixture is super smooth and creamy. Transfer your cashew cream to a jar with a tight lid and keep it in the fridge until you’re ready to use it.
Best Serving Ideas
Use this creamy topping as a dip for veggies or chips, a dollop on tacos or baked potatoes, or as a base for salad dressings. It pairs wonderfully with spicy and savory dishes.
How To Freeze This Dish
Store in an airtight container in the refrigerator for up to 5 days. Stir well before using, as it may thicken or separate slightly over time. For longer storage, freeze in small portions and thaw in the fridge.
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