The Quintessential Vegan Cream.
This stuff is absolutely amazing. It takes me 5 minutes to make. I’ve used it to replace sour cream, crème fraîche, mayonnaise, and cooking cream in dishes as diverse as tarts, cole slaw, and burritos. You can even use it in sweets. It serves as a base to which you can add any other flavors you’d like. The best part? It’s a delicious way to get your daily serving of nuts.
It is, as advertised, The Best Damn Vegan Sour Cream. I use the recipe exactly as described by Savanna at Gluten-Free Vegan Pantry. This is the first recipe review in which I don’t recommend any changes. I even find the amount of salt to be appropriate. I tried adding more nutritional yeast once because I love it, and it just wasn’t as good, so now I stick to the original.
The recipe is repeated below for one reason – to make some of your lives easier by giving the ingredient amounts in metric (not available in the original).
- 1 c. (135 g) raw cashew nuts, soaked for 8 hours or overnight
- 1/4 c. + 2 T (90 ml) lemon juice
- 1 tsp nutritional yeast (you might omit this for use in certain sweet items)
- 1/2 c. (118 ml) water
- 1/4 tsp salt
Throw everything in the blender and you’re done. In the original recipe, it says to blend for 5 – 7 minutes, but I get impatient and only blend for 3 – 4 minutes. It comes out really nice and creamy for me, but that may depend on your blender. Use the link given above to see lovely pictures of the ingredients and finished product.
More dilute than nut butters because about half the contents by volume are nuts, you can use about 4 T or 1/4 c. (60 ml) of cashew cream for one serving of nuts. I like to think about it this way: if I eat 2 sweet potato & black bean burritos, that’s 2 T for each burrito.
Vegan cashew cream has definitely added flavor to my meals, made more dishes possible, and helps me tick a box off my daily dozen with very little effort. This one’s a winner.
See my Sour Cream recipe page for more ideas on how to use this recipe as a base for other things.