Description
This versatile vegan cashew cream can be used as a silky-smooth sauce, a dairy-free creamer, or a delicious drizzle—perfect for sweet and savory dishes alike!
Ingredients
Units
Scale
- 1 1/2 cups raw cashews
- 1 cup to 1 1/4 cup purified water (See notes for tips)
- 1 teaspoon lemon juice
- Dash of sea salt (optional)
- Optional Add-ins:
- Savory: black pepper, chili powder, garlic, nutritional yeast, paprika, herbs.
- Sweet: maple syrup, vanilla extract, cinnamon
- Extra creamy: 2-4 tablespoon non-dairy milk
Instructions
- Soak cashews in purified water for 4 -12 hours. (Quick 10 minute version in notes.)
- Drain cashews, add them to the blender with 1 1/4 cups fresh purified water and lemon juice. Blend until smooth.
- Add more water or non-dairy milk if needed for desired thickness.
- Store in an airtight container for up to 5 days.
Notes
- Tips – Soaking raw cashews softens them, making them easier to blend into a smooth, creamy consistency. A high speed blender is still recommended.
- Quick 10 minute soaking option: Boil cashews and 3 cups of water for 10 minutes, then drain and rinse before blending.
- Freezer Storage: Pour into a jar or silicone molds, freeze, then thaw overnight in the fridge before using.
- Substitutes– You can use roasted, unsalted cashews, but they’ll have a nuttier flavor instead of a creamy, neutral base.
- Consistency Tip – The amount of water you use when blending will change the final texture. Adjust water for desired consistency—less water (3/4 cup) for a thick yogurt like sauce or more (1 cup to 1 1/4 cup) for dressings and light sauces.
- Prep Time: 5 minutes
- soak Time 4+ hours:
- Cook Time: 10 minutes
- Category: sauce
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 1.7 g
- Fat: 12 g
- Saturated Fat: 2 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 5 g
