Lemon Cashew Cream
I often use cashews to create different sauces and creams to replace dairy products in a recipe. This helps to cut down on the amount of animal products that you consume, always a positive thing in my book. Nuts are an excellent addition to your diet and I really love to use cashews to mimic milk and cream sauces. With more fiber, protein, and less saturated fat, why wouldn’t you use this instead of sour cream?
This quick recipe calls for only three ingredients. Three. One of those ingredients is water and that doesn’t really even count. I use this condiment on all kinds of dishes - falafel, tacos, sandwiches, and my personal favorite, nachos. Let’s be honest, this recipe compliments damn near every Mexican dish you can think of!
Simply add 1 cup of cashews to a small blender and the zest and juice of 1 lemon. If you don’t have fresh lemons, use a bottle of lemon juice.The amount of water that you will use is dependent on what kind of texture you’d like. If you prefer a cream with a thicker consistency, use roughly ½ a cup of water. For a runnier cream, like a Mexican crema, use a full cup of water. To avoid measuring (because, really, who has time for that?), I just barely cover the cashews with liquid. I blend and add more liquid as I see fit. It shouldn’t take long for the cashews to break down and create a creamy sauce.
Make this cream as you need it because it really doesn’t last for more than a day in the refrigerator. If you’d like, you can add a splash of apple cider vinegar to create a tangier flavor and extend the shelf life.
A note for my readers with a nut allergy; substitute pepitas or sunflower seeds to create a vegan, nut free, cream that works for your dietary restrictions. Experiment with both to find a flavor profile works best for you.
Lemon Cashew Cream
1 cup cashews
1 lemon, zest and juice
½ - 1 cup water, depending on desired consistency
Combine the cashews, lemon zest, lemon juice, and water into a small blender and blend until you’ve reached the desired consistency.
Recipe makes at least 4 servings. Nutrition facts based on 4 portions.
Hi! I'm Lacie, an Integrative Nutrition Health Coach turned Food Blogger. Welcome to The Vegetarian LunchBox where I celebrate my passion for vegetarian cooking.