Cashew Cream

There is not a ton of foods that are not vegan-friendly that I have not found a fully satisfying replacement/substitute for that satisfies my new diet. However, it did take me quite a while to find a sauce to replace a smooth and dilly ranch dip in a wrap, or a creamy and cooling sour cream in a spicy taco.

Once I discovered how to manipulate cashews to create a creamy sauce, everything changed! Not only do cashews support healthy heart function, eliminate free radicals and contribute to bone development, they  also…you guessed it, protect against CANCer!

I have found that a cashew sauce base can be used in many different ways with many different spices and herbs to compliment a variety of culinary creations.

Recipe: Cashew Cream
-Dairy free, gluten free


  • 1 cup raw cashews
  • 1/2 to 1 cup of water

Making the cream base:

  1. Soak the cashews over night in a bowl of water so that the nuts are fully covered. If you are running short on time, soak cashews in boiling water for at least two hours, for best results.
  2. Drain and rinse cashews, and pour them into a small food processor or blender. Add desired amount of water (depending on the thickness of sauce you desire), and blend until smooth.

For Sour cream: Add 2 teaspoon fresh lemon juice, 1 teaspoon apple cider vinegar, sea salt to taste. Thanks for this one, Oh She Glows!

For Ranch dip: Add 2 tablespoons fresh chives, 1 cloves fresh garlic, 2 tablespoons fresh parsley, 2 teaspoons apple cider vinegar, 2 tablespoons fresh dill, 1/2 teaspoon paprika, 1/2 teaspoon oregano, sea salt to taste.

For Garlic Aioli: Add 2 cloves of garlic, 1 tablespoon extra virgin olive oil, 1/3 cup lemon fresh squeezed lemon juice, 1/2 tablespoon dijon mustard, dash of cayenne pepper, dash of Worcestershire sauce.