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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
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
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
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
Use it as a topping for these soups:
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📖 Recipe
Vegan Cashew Cream
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Ingredients
- 1 cup (150g) cashew nuts
- ½ 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
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Delicious and easy.
I put fresh garlic and salt
Thank you for it.
Thank you for your feedback, Maria! Must have a nice twist with fresh garlic! 😉
Can I use it as a healthy frosting over my cake. My family dont like thick frosting so- as a thin layering on top?
Hi Liz, it’s more like a dairy-free heavy cream alternative and not meant as a frosting. But you could alter the recipe, using less water and adding some vanilla extract and maple syrup to turn it into a frosting. Just make sure it’s not too runny (be careful with the amount of water you add). 😉 Please let me know how it turned out! 😍
I’m wondering how i serving can be 829 calories— No one could eat that whole jar of cream as one serving. Recipe is great, just what I’ve been looking for. Just didn’t think simple enough! Thanks for your help.
Hi Baarbara, the calories are counted for a whole jar as you can see in the servings field. You don’t need to eat the whole jar at once, fewer calories for you 🙂
I am very happy to hear that you like my recipe and that it was super simple for you to make!
Thank you for letting me know and have a wonderful day!
All the best,
Aline
Hi, I’m severely allergic to cashews; could I sub macadamia nuts in this recipe?
Hi Ashley. I’ve never tried it with macadamia nuts, but it should work too. The only concern I have is that I don’t know how macadamia nuts taste with savory dishes, so it might be a better fit to use it with desserts. The recipe is fairly simple, so you could just try it out? Let me know how it went!
All the best,
Aline
Love this recipe! Super easy and great taste. I did add a bit more water, maybe 3/4 a cup instead of 1/2. I soaked my cashews for 2 hours with great results
Thank you so much for letting me know, Marcy! I am so happy to hear that you like it! The cream is quite thick, and I love that you adapted it with more water to your taste! 🙂
All the best,
Aline