Recipes > Dairy Free, Gluten Free, Grain Free, Sugar Free, Vegan, Vegetarian

Jalapeño Cashew Cream

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

10 minutes

4 Servings

Want a little taste of what it’s like to cook like an incredibly inspiring athlete?

We’re sharing Venus Williams’ recipe from the Well+Good cookbook. In the book, Williams says these Jalapeño Vegan Burritos are a go-to meal that keeps her energized through tough workouts.

And they’re not complete without this spicy cashew cream topping, which is like a more flavorful, dairy-free version of sour cream. Make it for her burritos—and then use it to top all kinds of healthy meals, from rice and beans to tacos to baked sweet potatoes.

Recipe excerpted from Well+Good: 100 Healthy Recipes + Expert Advice for Better Living.

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

10 minutes

4 Servings


2 cups raw cashews, soaked in water overnight and drained

1/2 to 1 medium jalapeño, sliced

juice of 1/2 lemon (about 1 tablespoon)

kosher salt



Jalapeño Cashew Cream
  1. In a high-speed blender or food processor, combine the soaked cashews, jalapeño, lemon juice, and salt to taste. Blend until smooth; add 1 tablespoon water, if needed, to reach the desired consistency.
  2. Store the cashew cream in an airtight container in the refrigerator for up to 3 days.


It’s the perfect healthy, flavorful substitute for sour cream, whether you’re totally vegan or are just cutting back on dairy in your diet.

Get Healthy with Us On Instagram

This error message is only visible to WordPress admins

Error: There is no connected account for the user false Feed will not update.

Check out our other channels:

Send this to a friend