prep: 5 minutes
makes about 200ml, 2/3 servings
1/8tsp of salt
optional, to make different flavours:
2 tbsp lemon juice + fresh chives + 1/4 tsp garlic powder
2 tbsp Planet Plant-Based date syrup + vanilla powder
1. To make basic cashew cream simply add cashew butter and water to a blender. Blend on high until emulsified. Make sure to submerge the blades completely to ensure even blending.
2. To make vegan sour cream: transfer the full batch of basic cashew cream to a small mixing bowl, add lemon juice, minced fresh chives, garlic powder and whisk. Refrigerate before use.
3. To make sweet vegan cream: transfer the full batch of basic cashew cream to a small mixing bowl, add 2 tbsp Planet Plant-Based date syrup, vanilla and mix. This version will have a darker color because of the date syrup.Notes:
This basic cashew cream recipe uses a 1:1 ratio. For a thicker cream scale water down to 100-120ml.
Store in the fridge for max. 4 days, or freeze for up to a month.