cashew cream

Savory cashew cream has so many uses and can be made in 5 minutes! Use as a vegan mayonnaise substitute, as a cheesy sauce in a vegan quesadilla, or to flavor and thicken soups. The possibilities are endless!

Savory Cashew Cream

cashews

water

nutritional yeast

chickpea miso (optional, any light miso will work)

salt

Tablespoon white wine vinegar

Blend all ingredients in a high-speed blender or food processor until creamy and smooth.

This easy vegan cashew cream is a delicious dairy-free substitute for sour cream! If you prefer a texture closer to heavy cream, add water, 1 tablespoon at a time, to reach your desired consistency.

Cashew Cream

raw cashews*

olive oil

lemon juice

garlic (peeled)

sea salt

lemon juice white wine vinegar

Dijon mustard

onion powder

Place the cashews, water, olive oil, lemon juice, garlic, and salt in a high-speed blender and blend until completely smooth and creamy.

For Cashew Sour Cream, make the cashew cream recipe replacing 1 tablespoon lemon juice with 1 tablespoon white wine vinegar and add the mustard and onion powder for extra tang.

Cashew cream is the vegan invention for adding creaminess to soups and sauces without dairy! And it takes 5 minutes of hands on time. Here's how to make it.

water broth

Place the cashews in a bowl and cover them with water. Soak for at least 1 hour (or the very least, 30 minutes if you have a high speed blender). For preparation in advance, you can soak the cashews overnight, which is even better.

Drain the cashews. Add the cashews, broth or water, and salt to a blender, then blend on high for 1 minute. Stop and scrape, then add additional liquid if necessary to come to a creamy consistency. Blend for several minutes until creamy and smooth. (Store in a sealed container in the refrigerator for up to 1 week or in the freezer for several months.)

This recipe is part of our 3 part Choose Your Own Recipe Adventure series on You Tube featuring cashew cream!
Click here to watch how simple it is to make basic cashew cream!

Click here to see how you can transform basic cashew cream into a decadent, vegan Chocolate Almond Butter Icebox Cake!

&nbsp;

Roasted Poblano Cashew Cream Sauce

poblano

garlic,

cilantro leaves

lime

Combine  all of the ingredients in either a food processor fitted with the 's' blade for a chunkier cashew cream sauce or a high speed blender for a smooth cashew cream sauce. Blend until desired consistency. Taste and add salt if necessary. Can be stored in the refrigerator for up to 5 days.

https://www.youtube.com/watch?v=o4kUjk2Whd0

This Roasted Poblano Cashew Cream Sauce is my go-to saucy situation for all things Mexican! It is plant-based, has a bit of heat thanks to the roasted poblano pepper, and a fresh zip from lots of fresh herbs and garlic! 

I believe that cooking and eating should feel like an adventure! Just like my favorite series of books when I was a kid, the Choose Your Own Adventure Series, I believe you have the power to make simple changes to even the most basic recipe to achieve virtually endless flavor combinations! 

Start here: 
Click here for the printable recipe for my Roasted Poblano Cashew Cream Sauce: https://thismessisours.com/roasted-poblano-cashew-cream-sauce/

Then you can choose.....
If you want to get back to basics learn how to make the basic cashew cream watch this video: https://youtu.be/ggw4hnmFUbQ

If you want to go sweet and make a Chocolate Almond Butter Icebox Cake watch this video:
https://youtu.be/ggw4hnmFUbQ


1 batch basic cashew cream *see note 

1 poblano pepper, roasted, peel and seeds removed **see note

1 small clove garlic, roughly chopped

1/4 cup chopped cilantro leaves

zest and juice of 1 lime

kosher salt to taste

Combine  all of the ingredients in either a food processor fitted with the 's' blade for a chunkier cashew cream sauce or a high speed blender for a smooth cashew cream sauce. Blend until desired consistency. Taste and add salt if necessary. Can be stored in the refrigerator for up to 5 days.

*If you would like to make this recipe, but DO NOT have a batch of our basic cashew cream made already....

Simply add the ingredients below to your blender or food processor with the other ingredients. It will take a little longer to blend and you will need to stop and scrape the sides down along the way.

1.5 cups raw unsalted cashews, soaked overnight, drained, and rinsed.
3/4 cup filtered water, plus more for soaking
juice of half of 1 large lemon
1/2 - 1 teaspoon coarse kosher salt

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Choose Your Own Adventure Recipes || Roasted Poblano Cashew Cream Sauce (RECIPE INCLUDED)

Uh oh!! Did you forget to soak your cashews? No worries! Check out the 'quick-soak method' in my blog post above. Now only 30 minutes stands between you and decadent cashew cream!

Cashew Cream (Gluten Free & Vegan)

unsalted cashews

filtered water,

juice of half of 1 large lemon

- 1 teaspoon coarse kosher salt

Place the cashews in a bowl and fill with filtered water at least an inch above the cashews. Allow the cashews to soak for 4-6 hours or up to overnight. Drain and rinse the cashews well.

Place the cashews, filtered water, lemon juice, and salt in a high powered blender or food processor. Blend until desired consistency, stopping to scrape the sides as necessary.

This cashew cream will last in the refrigerator for 3-4 days and can be frozen for up to 6 months. If you choose to freeze it be sure to run it through the blender really quick after you defrost it to eliminate any lumps.

LOVE this simple tutorial, Meg!  I've been obsessed with cashew cream ever since I tried it a month ago. Since then, it's been cashew cream here, there, and everywhere! SO good!

I followed a recipe for cashew cream that had me strain the blended cashews and water, then use the cashew liquid. But it said nothing about the pulp left.
That is all good cashews that I refuse to throw out. Unfortunately, I only have a regular blender and did not blend long enough, I guess, to get it smooth.
I put all the mixture, tiny lumps and all in my tomato bisque I was making. I added tomato paste for more of a tomato flavor, it was real good.
If I only use the cashew milk, though, what can I do with pulp?
Your article has given me some ideas.

@Sharon you could try baking the pulp into muffins or blend them into a smoothie since the taste is pretty mellow


Also, I pan roasted two cloves of garlic with a little bit of sunflower seeds. I would consider adding a little more garlic next time. Texture takes a little bit of getting used to, but overall great!

Meg, what a gorgeous cream! Your directions make this seem like such an easy approach, too. I would love to make this soon!

Meg, it’s really awesome! This will quickly become a favorite in our house!

https://www.youtube.com/watch?v=T-hOBcMtEB8

I believe that cooking and eating should feel like an adventure! Just like my favorite series of books when I was a kid, the Choose Your Own Adventure Series, I believe you have the power to make simple changes to even the most basic recipe to achieve virtually endless flavor combinations! 

Take cashew cream for instance, it can be a blank slate and stand in as yogurt or sour cream, but it can also easily transform into incredibly rich savory sauces for enchiladas and sweet, decadent ice box cakes with just the addition of a few ingredients! 

Start here: 
How to make a basic cashew cream sauce printable recipe || https://thismessisours.com/how-to-make-cashew-cream-gluten-free-vegan/

Then you can choose.....
If you want to go savory and make a Roasted Poblano Cashew Cream Sauce watch this video:
https://youtu.be/o4kUjk2Whd0

If you want to go sweet and make a Chocolate Almond Butter Icebox Cake watch this video:
https://youtu.be/ggw4hnmFUbQ

Vegan Cashew Cream 
Prep time: About 8 mins
Soak time: 8-12 hours
Yields: 2 cups 

1.5 cups raw, unsalted cashews
3/4 cup filtered water, plus more for soaking
juice of half of 1 large lemon
1/2 - 1 teaspoon coarse kosher salt

Place the cashews in a bowl and fill with filtered water at least an inch above the cashews. Allow the cashews to soak for 4-6 hours or up to overnight. Drain and rinse the cashews well.
Place the cashews, filtered water, lemon juice, and salt in a high powered blender or food processor. Blend until desired consistency, stopping to scrape the sides as necessary.
This cashew cream will last in the refrigerator for 3-4 days and can be frozen for up to 6 months. If you choose to freeze it be sure to run it through the blender really quick after you defrost it to eliminate any lumps.

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Choose Your Own Recipe Adventure || How to Make Cashew Cream (RECIPE INCLUDED)

This vegan Mexican crema is perfect to finish off spicy Mexican dishes. It&#039;s rich, creamy, and tangy. Warning: you may end up drizzling more than you &quot;need.&quot; But hey, that&#039;s never a bad thing.

Vegan Mexican Crema

raw cashews, soaked (1.72)

water (0.01)

lime juice (0.09)

salt (0.01)

onion powder (0.01)

To begin, soak the cashews in room temperature water for about 12 hours, or overnight (they should be very soft and split easily). After they&#039;ve soaked, drain the cashews and place in a blender with the water, lime juice, salt, and onion powder.

Blend on high until completely smooth, which takes anywhere from 3-10 minutes depending on your blender. Make sure to stop and scrape down the sides of your blender a few times. If it&#039;s too thick for your liking, add more water in 1-2 tbsp at a time (it will thicken up in the fridge).

Serve this crema over sopes, tacos, soups, burritos, rice dishes, etc. Transfer to an airtight container or jar for storage.

https://www.youtube.com/watch?v=3VP_qfkvMxA

If you're looking for a vegan Mexican crema recipe that's rich, creamy, and tangy, you better buckle up.

📋 FULL RECIPE 📋
https://brokebankvegan.com/vegan-mexican-crema/

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🌮 ABOUT 🌮
Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

EASY Mexican Crema (Made Vegan)

This cilantro sauce is creamy, tangy, savory, sweet, and totally delicious! It's plant-based and perfect for dolloping on baked potatoes, tacos and more.

Creamy Cilantro Sauce

lime juice (juice from 2 limes)

Place the cashews in a bowl and cover them with water. Soak for 1 hour (or the very least, 30 minutes if you have a high speed blender). For preparation in advance, you can soak the cashews overnight, which is even better.

Drain the cashews. Add the cashews, water, lime juice, cilantro, and kosher salt to a blender, then blend on high for 1 minute. Stop and scrape, then add additional liquid if necessary to come to the desired creamy consistency (we added 2 additional tablespoons; you could add more for a more drizzle-able sauce). Blend for several minutes until creamy and smooth. Store in a sealed container in the refrigerator for up to 1 week or in the freezer for several months.

This 30 minute tomato orzo with balsamic broccolini is hearty, simple to make, and loaded with flavour from shallots, garlic, thyme, capers, and fresh tomatoes. Made almost entirely on the stovetop with quick cooking orzo pasta, this is a perfectly cozy weeknight vegan main.

30 Minute Tomato Orzo with Balsamic Broccolini

olive oil, divided

broccolini, tough ends trimmed

balsamic vinegar

sea salt and ground black pepper,

shallot, finely diced ((about ¾ cup diced shallot))

thyme leaves, minced

capers, minced

yeast

½ teaspoon chili flakes,

cherry tomatoes, halved

orzo pasta

vegetable stock

unsweetened non-dairy cream ((see notes))

basil leaves, torn

vegan “parmesan”, for serving (optional)

balsamic glaze,

Preheat your oven to 425°F. If your broccolini stems are thick, cut them down the middle lengthwise. Transfer all trimmed broccolini to a baking sheet and toss with 1 tablespoon of olive oil, the balsamic vinegar, salt, and pepper. Spread the broccolini out into a single layer and roast for about 10-15 minutes, or until tender.

Start on the tomato orzo. In a deep skillet or braiser-style pot over medium heat, add the remaining olive oil. Add the shallot to the skillet and sauté until very soft and translucent, about 5 minutes. Add the thyme, capers, garlic, nutritional yeast, and chili flakes to the skillet and stir. Sauté until very fragrant, about 2 minutes.

Add the cherry tomatoes to the skillet and stir. Sauté until they start releasing juice and softening (you can speed this up by pressing down on them a bit with your stirring spoon), about 5 minutes. Season with salt and pepper. Add the orzo and stir.

Pour in the vegetable stock and non-dairy cream and stir.  Bring the orzo to a boil and then lower the heat to a simmer. Cook until the orzo is plumped up and a lot of the liquid is absorbed, about 10-11 minutes. I recommend stirring pretty much constantly as the orzo does tend to stick to the bottom of the pot. Add more splashes of stock (or water) if necessary.

Check the orzo for seasoning and adjust if necessary. Stir in the fresh basil and serve with the broccolini on top and some vegan “parmesan” and balsamic glaze as garnish.

This cashew cream recipe is a staple in vegan cooking. Use it for a creamy addition to soups like my Vegan Tortellini Soup, as the base for a creamy pasta sauce, a spread on toast, or the base of a creamy salad dressing. 

Cashew Cream Recipe

cashews (raw)

water (see instructions)

lemon (juiced)

tsp salt

garlic (for savoury dishes)

maple syrup (for sweet dishes)

Add the cashews to a bowl with boiling hot water. Allow to soak for at least 10 minutes, and up to an hour. Drain, reserving half a cup of the water to blend. 

Combine all listed ingredients in a blender until smooth. Add a clove of garlic if savory, and a teaspoon of maple syrup for sweetness. 

For an easy salad dressing, take 3 tablespoons of cashew cream, and dilute with 1 tablespoon of water, 1 tablespoon vinegar and 1/2 teaspoon dried parsley.

herbed vegan ricotta, fabulous in lasagna or stuffed shells, on bread, crackers or salads

Green Cashew-fu Ricotta

cashew cream (see notes)

unfortified nutritional yeast

oz package extra firm

oregano

red pepper flakes (less

basil

kale

black pepper

Tear Tofu into  large chunks and place in food processor, then pulse the tofu into a crumbed ricotta like texture, be careful not to over process. Transfer the crumbed tofu to a large mixing bowl and set aside.

In the emptied food processor, combine unfortified nutritional yeast, basil, kale, lemon juice, red pepper flakes, oregano, salt, and pepper. Process until it looks like dark green pesto. Then, add the cashew cream and process more until it looks like a lighter green colored, creamy pesto.

Transfer the green mixture from the food processor into the bowl of crumbed tofu. Stir the green mixture and crumbed tofu together with a spatula until it is uniformly green.

Top 11 cashew cream recipes from across the web

The most viewed cashew cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Savory Cashew Cream

Cashew Cream

Cashew Cream

Roasted Poblano Cashew Cream Sauce

Cashew Cream (Gluten Free & Vegan)

Vegan Mexican Crema

Creamy Cilantro Sauce

Creamy Cilantro Sauce

30 Minute Tomato Orzo with Balsamic...

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Green Cashew-fu Ricotta

Top 11 cashew cream recipes from across the web

The most viewed cashew cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Savory Cashew Cream

Cashew Cream

Cashew Cream

Roasted Poblano Cashew Cream Sauce

Cashew Cream (Gluten Free & Vegan)

Vegan Mexican Crema

Creamy Cilantro Sauce

Creamy Cilantro Sauce

30 Minute Tomato Orzo with Balsamic...

Cashew Cream Recipe

Green Cashew-fu Ricotta

The most viewed cashew cream recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine