Cashew cream

This plant-based alternative to heavy cream is extremely versatile and works in many recipes.

Cashews are a great source of healthy fats for our bodies. Healthy fats help our bodies to absorb fat-soluble vitamins and can help reduce bad cholesterol.

Try it as a base for vegan sour cream, vegan alfredo sauce, dips, potato salad dressing, and much more.

This deliciously creamy goodness can also be used as a sweet substitute. Add 1-2 medjool dates, and a splash of vanilla to the blender for a sweet cream to have over fruit or in place of whipped cream.

Whip this one up, pop it in the fridge and it will last for 3-4 days. Use that time to try out new flavors! Print

Cashew cream

Prep Time 5 minutes Soaking time 3 hours Servings 2 cups Author Claire Bartlett

Ingredients

• 2 cups raw cashews
• 1-2 cups water
• water for soaking cashews

Instructions

1. Cover cashews in water and soak in the fridge for 3 hours.
2. Drain and discard the water.
3. Add cashews and 1-2 cups of water (depending on how thick you want the cream) to a high powered blender. Blend on high for one minute or until smooth and creamy.

You can use it as a base for this delicious vegan sour cream too! Print

Vegan sour cream

Prep Time 10 minutes Soaking time 3 hours Servings 1 cup Author Claire Bartlett

Ingredients

• 1 cup raw cashews
• water for soaking cashews
• 1/2 cup water
• 1 tsp nutritional yeast
• 1/4 cup lemon juice
• pinch salt

Instructions

1. Cover cashews in water and soak for 3 hours.
2. Drain and discard soaking water.
3. Add all ingredients to a high powered blender and blend for one minute or until all ingredients are well combined and smooth.