Easy Creamy Dairy-Free Cashew Cream Recipe

If you're dairy free but need a delicious, creamy sauce, this is the recipe for you. With only 6 wholesome ingredients, this recipe will become your next favorite! I love to eat it with steak, on potatoes, on pita bread, with my scrambled eggs, and drizzle it on tacos. This recipe is also pretty versatile - allowing you to make it more or less tangy or side more on the garlic, thicker side. No matter what you choose, you will love this recipe!

Why You'll Love this Dairy-Free Cream Version

I make this cashew cream at least once a week. It is so creamy and delicious, it adds the perfect touch to so many of my meals that I simply need to have it on hand at all times! Whether you love a thicker cream that has a stronger garlic taste, or maybe a more pourable cream with a lemon tang to it, this recipe will satisfy all of your cravings and enhance all of your meals.

Cashew Cream Tips

When the recipe says to blend the cream, blend it for a couple of minutes. The more you blend, the creamier it will be. Don't skip out on the blending. Also, soaking the cashews for an hour creates a bit more of a creamier texture. Soaking for an hour is not needed, but I do find that blending it to the consistency I want is a lot easier when the cashews have been soaked for an hour.

Cashew Cream Variations

• Garlic Cashew Cream: Bring down the lemon juice to 1 tsp, and instead of the garlic powder, add 3 garlic cloves to the blender with the rest of the ingredients.
• Creamy Dairy-Free Ranch: Blend in a bit more lemon juice for that extra tang, along with half a tsp of dill, parsley, and onion powder.
• Green Goddess Dairy-Free Dressing: Blend in a cup of fresh herbs like cilantro, basil, and parsley. Sprinkle in a bit more garlic powder as well.

Tools You Need

High Powered Blender: I use the Vitamix blender and it works perfectly.

Mason Jars: Not only are they useful for storing yummy foods, but they're so pretty!

How to Make Cashew Cream

Step 1: The soaking time is up to you, but like I've mentioned, the longer that the cashews soak for, the creamier the texture will be. But nonetheless, soak the cashews by covering them with hot water. Let it soak for 20 minutes or longer.

Step 2: Drain and rinse the cashews and then place in a high powered blender.

Step 3: Add the lemon juice, apple cider vinegar, mustard, garlic powder, salt, and water to the blender.

Step 4: Blend for a couple of minutes. If it's too thick, add a tablespoon of water until it's to the consistency of your liking.

Step 5: Pour into a mason jar and store in the fridge. This stays good for up to 5 days.

How to Use Cashew Cream

Cashew cream is a versatile dairy-free version cream. You can substitute sour cream, milk, and heavy cream with this recipe. If you're wanting to substitute milk or heavy cream with this, you would have to add extra water to the recipe to get the consistency to a more liquid consistency and skip out on the garlic powder. Here are some ways you can use this recipe on the daily:

• As a sour cream substitute; baked potatoes, steak, chili, tacos
• As a salad dressing; noodle salads and lettuce wraps
• One of my new favourite ways to eat it is adding it to my roasted sweet potatoes and eggs for breakfast!

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