Cashew Crema

Jalapeño Crema Pictured

Makes: about 2 cups
Start to finish: 4.5 hours (includes soaking time)


  • 1 cup cashews, soaked in 2 cups cold water, covered, leave at room temp for 4-8 hours (or soaked in boiling water for 30 minutes)
  • 1/2 – 1 cup water

The next steps are up to you.  Do you want something similar to sour cream? Spicy? Sweet?

Cashew Crema – Sour Cream Substitute (this isn’t a typo, I do mean crema, not cream)

  • juice of 1 lemon
  • 1/4 teaspoon salt

Jalapeño Crema

  • 1 jalapeño (remove the stem, leave the seeds)
  • 1/4 bunch of cilantro (yes, you can use the stems as well)
  • juice of 1 lemon
  • 1/4 teaspoon salt

Sweet Cream

  • 1-3 tablespoons sweetener of choice (maple syrup, honey, sugar…)
  • Pods from 1 vanilla bean (optional)
  • tiny pinch of salt


1. Drain cashews.
2. Add all desired ingredients to blender, start on low speed and slowly increase, let it go until it’s smooth.  Start with 1/2 cup water and keep adding more if you want a thinner consistency.  If you’re using a conventional blender, this could take a few minutes.  You’re looking for silky nutcream (heh), so don’t underblend and leave it gritty, unless you’re into that.
3. Store in a glass container.  It’s best if you use it within 5 days.  It’s pretty addictive, so it probably won’t last anyway.

Crema Suggestions:  on tacos, as salad dressing, dip or spread, swirl it into my Butternut Squash Soup.  Whatever, it’s good, so you can’t lose.

Sweet Cream Suggestions:  coffee creamer (you’re going to want to make it on the thinner side), as a fruit topping, a parfait layer, icing, throw it in the freezer for a vegan ice cream.

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Death – The Philosopher