🥄 Cashew Cream with Lemon Recipe – Easy, Vegan & Flavorful
This Cashew Cream with Lemon Recipe is a quick, creamy, and dairy-free sauce perfect for vegan cooking. Made with soaked raw cashews, lemon juice, and simple pantry staples, it's ready in under 5 minutes and works beautifully as a dip, spread, dressing, or sauce. Naturally gluten-free and plant-based, it’s a healthier alternative to dairy cream with a bright, tangy flavor.
Ingredients
- 1 cup raw cashews
- ¾ cup filtered water
- 2 tablespoons fresh lemon juice
- ½ teaspoon sea salt optional
- 1 garlic clove optional, for savory use
- 1 teaspoon maple syrup optional, for sweet use
Instructions
- Soak the cashews in hot water for 30 minutes. For a cold soak, use filtered water and soak for 4–6 hours.Drain and rinse the cashews thoroughly.Add the soaked cashews, lemon juice, water, and optional ingredients to a high-speed blender.Blend until smooth, about 1–2 minutes, scraping down the sides if necessary.Taste and adjust: add more lemon juice for brightness, maple syrup for sweetness, or water for a thinner texture.Use immediately, or store in the fridge in a sealed jar for up to 5 days.
Notes
- For a dressing, use more water for a pourable consistency.
- For a dip, reduce the water slightly to make it thicker.
- This recipe can be frozen for up to 1 month. Thaw in the fridge and stir well before using.
- Works great on grain bowls, pasta, salads, or roasted vegetables.