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Jalapeño Cashew Cream

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10 minutes

4 Servings

Print Recipe

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.

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10 minutes

4 Servings

Ingredients

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

 

Directions

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.

WHY WE LOVE THIS RECIPE

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.

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