Vegan Cashew Cream Recipe
International · Condiment · 10 min total
A rich, creamy, and versatile dairy-free cream made from soaked cashews. Perfect for adding velvety texture to sauces, soups, desserts, or as a topping.
10
min prep
min prep
8
servings
servings
90
kcal/serving
kcal/serving
Ingredients
- 1 cup raw cashews
- 1/2 cup water, plus more for soaking
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1 tablespoon nutritional yeast (optional, for savory version)
Instructions
- Place cashews in a bowl and cover with water. Soak for at least 4 hours or overnight in the refrigerator. Drain and rinse.
- Add soaked cashews, 1/2 cup fresh water, lemon juice, salt, and nutritional yeast (if using) to a high-speed blender.
- Blend on high until completely smooth and creamy, about 1-2 minutes, scraping down sides as needed.
- Taste and adjust seasoning, adding more lemon juice or salt as desired. For thinner cream, add water 1 tablespoon at a time and blend again.
- Transfer to an airtight container and refrigerate. Use within 5-7 days.
Tips
- For a sweeter version, omit nutritional yeast and add 1-2 tablespoons maple syrup or a pitted date.
- If you don't have a high-speed blender, soak cashews longer (8-12 hours) for easier blending.
- Store in a sealed jar in the fridge; stir before using as it may thicken slightly.
More about Vegan Cashew Cream →
AI estimate may be inaccurate · Terms