Cashew Cream
This cashew cream sauce will become a staple in your plant-based vegan cooking routine. With only three ingredients, this deliciousness goes on almost any savory dish. This vegan cashew sour cream sauce is gluten-free, oil-free, soy-free, and absolutely delicious!
Servings: 4
Calories: 91kcal
Equipment
Ingredients
- ½ cup raw cashews soaked and drained
- 1 tsp apple cider vinegar
- 1 ½ Tbsp fresh lemon juice
- ¼ cup water
- salt to taste I used ⅛ tsp.
Instructions
- Add cashews to a small pot with water. Bring to a gentle boil and cook for 3 to 4 minutes. Turn off the heat and let the cashews sit in hot water for another 5 to 10 minutes. See Notes below for raw cashew cream sauce.
- Drain cashews and rinse with lukewarm water to bring the temperature down.
- Add softened cashews, freshly squeezed lemon juice, apple cider vinegar, and water to a mini bullet blender. Blend until smooth and creamy. Add a tablespoon more water at a time to achieve desired consistency. The sauce will thicken a little as it sits.
- Salt to taste and enjoy!
Notes
Raw Sauce: If you prefer a raw sauce, instead of boiling cashews to soften, soak them in water overnight or for at least 8 hours.
Nutrition
Calories: 91kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 75mg | Potassium: 113mg | Fiber: 1g | Sugar: 1g | Vitamin A: 0.3IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg
