Cashew Cream
Use this easy to make vegan cashew cream as a substitute for ricotta cheese and other types of cream. The lemon juice gives it a tangy cream flavor.
Servings Prep Time
2cups 5min
Passive Time
2hours
Servings Prep Time
2cups 5min
Passive Time
2hours
Ingredients
Instructions
Ingredient Prep
  1. Add the cashews to a mixing bowl and cover with water. Cover and let stand 2 hours to make them soft.
  2. Drain the cashews thoroughly in a colander.
Let’s Cook
  1. Pour the drained cashews into a blender. Add the lemon juice and 1/2 cup water.
  2. Blend on high for 1 minute or until creamy. You can add additional water 1 tbsp at a time for a thinner consistency.
  3. You can use it immediately or refrigerate for up to 5 days.
Recipe Notes

Serving size varies depending on the recipe that calls for it. This makes about 2 cups of cashew cream.