Ingredients
- 1 cup raw cashews
- 7 tablespoons water
- 2 teaspoons fresh lemon juice
- 2 teaspoons rice vinegar
- ½ teaspoon kosher salt
Why You'll Love This Recipe
This topping is rich and creamy without using dairy, making it perfect for those looking for a plant-based alternative. The cashews add a subtle nutty flavor that pairs well with both sweet and savory dishes. It’s easy to prepare and brings a fresh tanginess thanks to the sour element.
Quick Kitchen Tips
- Soak the cashews for at least 4 hours or overnight to achieve a smoother texture.
- Use a high-speed blender to get the creamiest consistency.
- Taste and adjust the sourness gradually to suit your preference.
- Use a high-speed blender to get the creamiest consistency.
- Taste and adjust the sourness gradually to suit your preference.
Directions
Place the cashews in a bowl and covering them with a few inches of water. Let them soak until they’re nice and soft—this usually takes about 8 hours or you can leave them overnight. Once soaked, drain and rinse the cashews well. Toss them into a high-powered blender along with 4 tablespoons of water, lemon juice, vinegar, and salt. Blend everything until the cashews are broken down into a fine texture. You might need to scrape down the sides of the blender once or twice. Then, add the remaining water and blend again until the mixture is super smooth and creamy. Pour the creamy cashew mixture into a jar with a tight lid, and pop it in the fridge to chill until you’re ready to use it.
Serving Combinations
This topping works beautifully on tacos, baked potatoes, or roasted vegetables. It also makes a great dip for fresh veggies or crackers. Try adding it to grain bowls for an extra layer of flavor and creaminess.
Storage Instructions
Store in an airtight container in the refrigerator for up to 5 days. Stir well before using, as it may thicken or separate slightly when chilled. For longer storage, you can freeze it in small portions and thaw in the fridge overnight.
