Cashew Cream

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

Sharing is Caring

Do you like my recipe? I would love if you leave me a rating or comment. This way I better get to know which recipes you like and can make more of them 💜 Also, tag me on Instagram @aline_made or #alinemade – I will future all of your delicious food pictures on my account when you made my recipe!

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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.

Course Sauce & Condiments

Cuisine Vegan

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

Prep Time 10 minutes

Soaking Time 2 hours

Total Active Time 10 minutes

Serves 1 Jar

Calories 829 kcal

Author Aline

Ingredients

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

Metric – US Customary

Method

1. Soak the cashew nuts in water for 2 hours. 

2. 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.

3. Store your cashew cream for up to five days in your fridge.

Recipe Video

Aline’s Suggestion

• 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 Facts

Vegan Cashew Cream

Amount Per Serving

Calories 829 Calories from Fat 585

% Daily Value*

Total Fat 65g 100%

Saturated Fat 11g 55%

Sodium 24mg 1%

Potassium 990mg 28%

Total Carbohydrates 45g 15%

Dietary Fiber 4g 16%

Sugars 8g

Protein 27g 54%

Calcium 5.5%

Iron 55.7%

* Percent Daily Values are based on a 2000 calorie diet.