This plant-based cashew cream recipe makes an ideal complement soups, vegetables, or as vegan dipping sauce. Nuts are soaked for 4 hours prior to use.
![Homemade cashew cream recipe](https://www.nicolaspujol.com/wp-content/uploads/2019/06/Homemade-cashew-cream-recipe-800x600.jpg)
As we made a beet soup over the weekend, we wanted to have some vegan topping to replace crème fraiche and other dairy options. This is the genesis for this cashew cream recipe.
![Homemade red beets puree or soup with plant-based ingredients](https://www.nicolaspujol.com/wp-content/uploads/2019/06/Homemade-red-beets-puree-or-soup-with-plant-based-ingredients-800x800.jpg)
The recipe making itself takes very little time, however you need to soak the cashews for at least 4 hours, ideally overnight. The ingredients are all plant-based and we quite liked the end result in terms of taste and texture.
![Vegan cashew cream](https://www.nicolaspujol.com/wp-content/uploads/2019/06/Vegan-cashew-cream-768x1024.jpg)
The cream is thick and uniform, very similar to cream cheese or crème fraiche. It makes a perfect complement to soups, roasted, baked or steamed vegetables, or even as a vegan dipping sauce.
![Homemade cashew cream recipe](https://www.nicolaspujol.com/wp-content/uploads/2019/06/Homemade-cashew-cream-recipe-500x500.jpg)
Cashew cream
Ingredients
- 1.5 cups cashews
- 0.75 cup water
- 1 lemon
- 2 tsp apple cider vinegar
- 0.5 tsp salt
Instructions
- Soak the cashews in water for at least 4 hours. The easiest is to soak them overnight
- You can tell soaked cashews after they absorbed the water.
- Strain the soaked cashews.
- Squeeze the lemon, and combine the lemon juice with all ingredients in a blender.
- Mix for about a minute until you obtain a smooth cream.
- Serve immediately. You can keep the cashew cream in the fridge for up to a week (cover it with a plastic film).
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