Cashew Cream

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This cashew cream recipe is a must know if you are vegan. It’s a smooth and creamy sauce made with cashew nuts and water which can be used as a vegan substitute for heavy cream or as a basic ingredient for many delicious dishes.

About This Cashew Cream Sauce

I have to admit that I am in love with cashew nuts and therefore always have either cashew milk or cashew cream in my fridge. Cashew nuts have such a delicious taste and are a perfect basic ingredient for many vegan dishes. This cashew cream sauce is made in 10 minutes and can be used as a vegan substitute for heavy cream.

The consistency is rather thick, and the taste is nutty. Add more water to the recipe if you prefer a liquid and smoother sauce. If you add this cashew cream to hot dishes, it thickens a bit, and you could think it is curdled, but your food will be just fine – trust me!

How To Make Cashew Cream?

The recipe to make this cashew sauce is very simple. But you need to have a food processor or a high speed blender for a smooth cream.

• Soak cashew nuts for two hours in water. It’s possible to stretch this out overnight. Rinse them well.
• Add the cashew nuts with water to your blender and mix until smooth. This step takes me about 5 minutes using the food processor from Kenwood. You might need to scratch down the nuts using a spatula after halftime.
•  Add more water if you want a liquid cream. Flavor with salt or sugar and vanilla extract if desired. I never flavor mine as I love to use it as a basic ingredient for many savory and sweet dishes.
• Store your cashew cream for up to five days in your fridge.

Recipes Using Cashew Cream

You can use this cream as a basic ingredient for many dishes. It’s also a great vegan substitute for heavy cream as an example in soup or salad dressing. Feel free to ask me if you have a specific recipe in mind you would love to use this cashew cream.

Use it as a topping for these soups:

• Vegan Potato Soup
• Vegan Pumpkin Ginger Soup

Did you try this recipe?

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5 from 3 votes

Vegan Cashew Cream

A vegan cashew cream recipe made with only cashew nuts and water. Use this sauce as a basic ingredient for many dishes or as a vegan substitute for heavy cream.

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Prep Time 10 mins

Soaking Time 2 hrs

Total Time 10 mins

Course Sauce & Condiments

Cuisine Vegan

Keyword cashew cream sauce, vegan cream, vegan substitute for heavy cream

Author Aline Cueni

Servings 1 Jar

Calories per serving 829kcal

Ingredients

• 1 cup (150g) cashew nuts
• 1/2 cup (120ml) water

Instructions

• Soak the cashew nuts in water for 2 hours. 
• Add the rinsed nuts with the water to a food processor or high-speed blender. Mix for about 5 minutes until creamy. Scrape down the nuts using a spatula if necessary.
• Store your cashew cream for up to five days in your fridge.

Notes

• Add more water for a more liquid sauce.
• This is a basic recipe for cashew cream which you can use as a basic ingredient for many recipes. You can add salt or sugar and vanilla extract for taste if desired.
• Use this cashew cream as a vegan substitute for heavy cream. Perfect for salad dressings, soup toppings, or to add to your tomato pasta sauce.

Nutrition per Serving

Calories: 829kcal | Carbohydrates: 45g | Protein: 27g | Fat: 65g | Saturated Fat: 11g | Sodium: 24mg | Potassium: 990mg | Fiber: 4g | Sugar: 8g | Calcium: 5.5% | Iron: 55.7%

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