100% vegan soured cream made from soaked cashews, lime and vinegar. An essential base for vegan enchiladas, chilaquiles and tacos.
About this recipe
100% vegan soured cream made from soaked cashews, lime and vinegar. An essential base for vegan enchiladas, chilaquiles and tacos.
History & Origin
Soured cream is omnipresent in Mexican cuisine: it crowns breakfast chilaquiles, accompanies lunchtime enchiladas, and cools the heat of late-night tacos. Traditionally made from cow's cream, it is one of the hardest ingredients to replace in vegan Mexican cooking because its texture and acidity are unique. Cashews (also known as marañones or castañas de cajú) have the remarkable quality of producing, once soaked and blended, a cream extraordinarily similar in smoothness and richness to dairy. Their neutral flavour allows the lime and vinegar to provide the characteristic acidity of soured cream without the nut flavour dominating. This basic recipe is a fundamental element of the vegan Mexican cooking kit: once you master it, it transforms any traditional dish into an inclusive version without losing authenticity.
Estimated cost
£4.00
Total cost
£0.50
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
90
Calories
3g
Protein
5g
Carbohydrates
7g
Fat
0g
Fibre
60mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Cover the raw cashews with cold water and soak for at least 4 hours (ideally overnight). This softens them and allows a perfectly smooth cream.
💡 If you are in a hurry, soak in boiling water for 1 hour.
- 2
Drain and rinse the soaked cashews well.
- 3
Place the drained cashews in the blender with the lime juice, apple cider vinegar, salt and water. Blend on maximum power for 2-3 minutes until completely smooth with no lumps.
💡 For an ultra-smooth texture, use a high-powered blender. If using a standard blender, blend for longer.
- 4
Taste and adjust: more lime for extra acidity, more salt to taste, more water if you prefer a looser consistency. Store in an airtight jar in the fridge for up to 5 days.
💡 The cream thickens on cooling — this is normal.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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