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.
Servings 1 Jar
- 1 cup (150g) cashew nuts
- ½ cup (120ml) water
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.
- 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.
Calories: 829kcal | Carbohydrates: 45g | Protein: 27g | Fat: 65g | Saturated Fat: 11g | Sodium: 24mg | Potassium: 990mg | Fiber: 4g | Sugar: 8g | Calcium: 55mg | Iron: 10mg