Before I became vegan I was a sour cream fanatic. As in “Hello, my name is Jenn, and I am a sour cream-aholic” type of addict. I loaded it on anything….pasta, tacos, poured it in dips and desserts. Sometimes I would load it on plain crackers just to get my creamy tangy delicious fix in. Since there aren’t many sour cream rehab facilities in South Carolina, and they would probably be too expensive anyways, I had to come up with my own creative way to end this problem. In walks the creamy, dreamy, and absolutely scrumptiousness that is cashew cream. It rocked my world and there is no looking back.
Cashew cream can be tangy, salty, or sweet. It can be thick or thin. It can be mild or strong. It can be made into dressings, eaten plain, loaded on top of anything and everything on this planet, including watermelon. Wait, what? Ok, not watermelon. Gross. Lots of stuff, though, you guys….Lots. Of. Stuff.
This particular recipe is for the very basic cashew cream. It is not overly strong or mild, not super thick or thin…just absolutely delicious. It is the perfect starter cashew cream for those of you who have not had it. I always start with this recipe, and then depending on what I am eating for the night, will add maple syrup, vinegar, ranch seasonings, or any number of different ingredients to get it the right flavor profile for the dish of the night. The coolest part about this cashew cream? No need for cashew cream rehab facilities….no reason to ever stop eating it…except nut allergies….oops.
- 1 cup cashews (soaked for up to 8 hours IF you aren't using high powered blender like vitamix)
- Juice of 1 lemon
- ¼ tsp salt
- ½ cup soy milk
- Add cashews, lemon juice, and salt to a blender. Turn on low.
- Slowly pour in ¼ cup of soymilk.
- Slowly turn speed up to medium, then medium high. If mixture is too dry to blend on its own (as in you have to keep scraping the sides yourself), then add the other ¼ cup soymilk.
- Once mixture is completely smooth, and I mean COMPLETELY smooth, then place in airtight container and keeps for up to a week. Mine never lasts that long though!