Creamy, silky smooth, this vegan homemade cashew cream is the perfect alternative to cream or sour cream in most savory recipes! Add a touch of sweetness for a great addition to waffles, pancakes, and muffins.
1 cup raw cashews
10 tablespoons water
¼ teaspoon kosher salt
1 clove garlic (savory)
4 pitted medjool dates (sweet)
Place cashews in a bowl and cover with water. Set aside, at room temperature, and let soak for 2 hours.
Rinse and drain, then transfer to a high powered blender or food processor with 10 tablespoons water, garlic or dates, and salt; purée until smooth.
Store refrigerated, in an airtight container, for up to a week or freeze for up to 6 months.
Total time is listed as 2 hours and 5 minutes, but this is mostly hands-off time (2 hours of soaking). Don’t let the time steer you away, this cream comes together quickly after soaking.