This easy vegan cashew cream is a delicious dairy-free alternative that can be used as a pasta sauce, dipping sauce, salad dressing, sour cream, and more! Easy to prepare and only requires 6 ingredients.
- 1 cup raw cashews
- 1/2 cup water
- 1 Tbsp Tahini (optional, best for salad dressing)
- 1/2 Garlic clove
- 2 Tbsp Lemon Juice
- 1/2 tsp Salt
- Place the cashews, water, lemon juice, tahini, garlic, and salt in a high-speed blender and blend until completely smooth and creamy. If you want a thinner cream then use up to a ¼ cup more water.
- Store leftover cashew cream in a sealed container in the refrigerator for 3-4 days.