Updated: Sep 16, 2021
Add a creamy taste and texture to your recipes with this healthy alternative to cream!
When I first started incorporating more plant-based recipes into my life, I found myself trying lots of new foods and dishes, but it seemed like there was always one important element that was missing. No matter how many store-bought products I tried, I couldn't seem to find a way to replace cream in recipes. Because my roots and family come from France, and specifically a beautiful city known for its creamy and buttery dishes, I knew I had to find a solution. Thankfully, once I found this recipe, I was finally able to add a creamy texture (and taste) back into my dishes again.
This easy-to-make cream replacer is perfect for transforming your favorite non-plant based dishes vegan, as it is great for making for making plant-based lasagna, enchiladas, soups, and so much more! It can also act as a base for other sauces or dressings, like my Mexican salad dressing, which you can also find right here on the blog. If you aren't a fan of the taste cashews, no need to worry! When added into recipes, the cashew taste is very mild, especially when being used in a flavorful and delicious dish.
Can be used in recipes such as these creamy high protein enchiladas!
1 cup cashews (soaked overnight in room temp water or at least 20 minutes in hot water)
1 cup water (1 and 1/2 for a more liquid cup cream)
Juice of 1/2 lemon
Salt to taste
Step by step:
Soak your cashews
Place your soaked and drained cashews, water, lemon juice and salt into a blender
On a medium to high speed, blend the ingredients together until they reach a smooth consistency (this usually takes at least 3-4 minutes)
Use your cashew cream immediately in a recipe or place in fridge in a sealed container for up to five days