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Lemon Cashew Cream

This lemon cashew cream is one of the best vegan creams to top a dessert with, or just eat with a spoon.

Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Calories 748 kcal
Author Tess Masters

Ingredients

Instructions

  1. Drain the cashews, and discard the soaking water.
  2. Pour the fresh filtered water into the blender, and add the soaked cashews with the lemon zest, lemon juice, maple syrup, vanilla, and salt. Blast on high for 30 to 60 seconds, until smooth and creamy. Tweak lemon zest, juice, and sweetener to taste. 
  3. Transfer to a sealed container in the fridge, and chill for a few hours to thicken. The cream will keep in the fridge for about 5 days.