• 1 cup raw cashews, soaked
  • 1/2-3/4 cup water or almond milk, as needed
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon apple cider vinegar
  • Pinch of salt


  1. Place cashews in a bowl and cover with water, let sit for a minimum of 2 hours or up to 8 hours.
  2. Drain and rinse the cashews and place in the blender.
  3. Add almond milk or water, lemon, vinegar, and salt. Blend on high until smooth. Add more liquid as needed.
  4. The cream will thicken up as it sits. Keep in a refrigerator for up to 5 days.