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.
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.