Raw Vegan Cashew Cream

This delicious creamy sauce complements vegetables, fish, poultry or meat. With a few minor changes it is transformed into a sweet, vegan whipped cream.
To make this a "Pantry Dish," substitute cider vinegar for fresh lemon juice!


1 cup
raw cashews
1⁄4 teaspoon
juice of half a lemon (or 1/4 cup apple cider vinegar)

Additional Notes

Use this as you would whipped cream as a topping for fresh fruit or to top a salad or collard green wraps  (Recipe #697)


Soak the cashews in warm (not hot) water for 2 hours or in the refrigerator overnight. Drain and rinse.

Blend all ingredients in a Vitamix or high speed blender, adding water, one spoonful at a time until the desired consistency is reached.

For the sweet version, eliminate the lemon juice and add 1 tsp vanilla or other extract and 2 TBS maple syrup.