Cashew Cream

This is an amazing substitute for any time you need cream – sour cream, Mexican crema or even crème fraîche.  When making crema or sour cream, I leave out the agave, and when making crème fraîche, I use the agave but leave out the lime and salt.  This recipe comes from Viva Vegan, a great cookbook that shows how essentially all Latino food can be successfully veganized.


  • 1 cup raw cashews
  • 1/2 cup water
  • 2 tbsp lemon or lime juice
  • 1 tsp agave
  • 1/2 tsp salt, or more to taste

If you have a vitamix, no need to soak the cashews.  If using a regular blender, soak the cashews in water that covers them at least by two inches for at least 4 hours, or overnight. Drain and blend until smooth and creamy, which can take up to 2 minutes total.

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