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Tangy Cashew Cream

Fresh lemon juice and garlic lend the zing to this vegan sour-cream alternative.
tangy cashew cream
  • Makes 5 servings
  • Prep Time 20 minutes
  • Cook Time 0 minutes


  • 1 cup raw cashews, soaked in 1 cup boiling water for 15 minutes
  • 1/2 cup water
  • 2 tbs. extra-virgin olive oil
  • 2 tbs. lemon juice
  • 2 small garlic cloves, peeled
  • 1 tsp. Diamond Crystal kosher salt or 3/4 tsp. regular kosher salt


Drain the soaked cashews and toss them in a blender with the remaining ingredients. Blitz the contents until smooth.
Taste and adjust the seasoning with more salt or lemon juice if needed.

Photography by: Henry Fong

Recipe excerpted from Nom Nom Paleo: Let’s Go! Copyright January 2022 by Michelle Tam and Henry Fong. Published January 18, 2022, by Andrews McMeel Publishing. Reprinted with permission.

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Michelle Tam headshot
Michelle Tam

Michelle Tam is an award-winning food blogger at who also has a Webby Award–winning Nom Nom Paleo cooking app available for iPhone and iPad. Her cookbook, Nom Nom Paleo: Food for Humans, is a New York Times bestseller.


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