How to Make Cashew Cream

If you’re new to the plant-based lifestyle, you might not have heard about the classic staple, cashew cream. This simple concoction can work wonders in the kitchen. It makes a nice neutral base to replace cheese, cream, sour cream, and more in recipes like casseroles, pizzas, pasta dishes, tacos, sandwiches, wraps and sauces. Plus, it makes a wonderful, flavorful dip or spread, once you add a few ingredients to jazz it up.

You can make this for savory dishes, such as tacos, casseroles, or enchiladas. Or make a slightly sweeter cashew cream for sweeter dishes, such as fruit desserts, cream-filled pies and pastries, fruit dips, and sweet toppings. It’s so easy to make cashew cream, too. With essentially three ingredients—cashews, water, and lemons—you can make up a batch, and then add other ingredients to make it sweet (agave, vanilla) or savory (garlic, pepper, sea salt). Make a batch and keep it in the fridge all week long to use in your favorite dishes, including lasagna, pizza, tacos, fruit pies and parfaits all week long.