Ingredients
- 1 cup raw cashews
- 7 tablespoons water
- 2 teaspoons fresh lemon juice
- 2 teaspoons rice vinegar
- ½ teaspoon kosher salt
Why You'll Love Making This
This dairy-free alternative is creamy and tangy, making it perfect for those who are lactose intolerant or following a vegan diet. It adds a rich texture and bright flavor to dishes without any artificial ingredients.
Quick Kitchen Tips
- Soak cashews for at least 4 hours or overnight to achieve a smooth and creamy texture.
- Use fresh lemon juice for the best tangy flavor.
- Blend thoroughly until completely smooth to avoid any graininess.
- Use fresh lemon juice for the best tangy flavor.
- Blend thoroughly until completely smooth to avoid any graininess.
Directions
Put the cashews in a bowl and covering them with a few inches of water. Let them soak for at least 8 hours or overnight until they’re nice and soft. Once soaked, drain and rinse the cashews, 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 ground up really well. You might need to stop and scrape down the sides a couple of times. After that, 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 lid and keep it in the fridge until you’re ready to use it.
What To Serve With This Dish
Use it as a topping for tacos, baked potatoes, or chili. It also works well as a dip for fresh vegetables or as a creamy base for salad dressings and sauces.
Freezing Tips
Store in an airtight container in the refrigerator for up to 5 days. Stir well before each use, as separation may occur naturally. Avoid freezing, as it can change the texture.
