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.

Enjoy, bake in lasagna or stuffed shells, put crumbles in salads or enjoy on bread or crackers.

Quick &amp; easy homemade cashew cream that’s the perfect dairy-free replacement for traditional heavy cream in recipes! Just 1 ingredient and 30 minutes required!

How to Make Cashew Cream

Add cashews to a heatproof bowl and cover with hot water by at least 1-2 inches. Soak for 20-30 minutes.

Drain the cashews and add them to a high-speed blender with 1 cup (240 ml) fresh water. Blend on high until completely smooth — about 1 minute.

Use in place of coconut milk or dairy cream in pasta, soup, overnight oats, beverages (only if using the lesser amount of cashews — and strain for best texture), desserts, and anything else that would benefit from a creamy boost! Sadly, it doesn’t work for making whipped cream (we tried!).

Store leftover cashew cream in a sealed container in the refrigerator for 3-4 days. We haven’t tested freezing it, but suspect it would work, though it’s always best when fresh.

https://www.youtube.com/watch?v=z8GGh-5p9o8

Quick & easy homemade cashew cream that’s the perfect dairy-free replacement for traditional heavy cream in recipes! Just 1 ingredient and 30 minutes required!

Full Recipe: https://minimalistbaker.com/how-to-make-cashew-cream/
 
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How to Make Cashew Cream | Minimalist Baker Recipes

This Cashew Cream Recipe is all you&#039;ll need to make cream-based soups, dressings, sauces, dips, and more! Plus, it requires just four ingredients and takes just 15 minutes to make.

raw cashews

lemon juice (, fresh-squeezed (*optional))

If you don&#39;t have a high-powered blender (like a Vitamix), you will need to soften the cashews first (if you do have one, you can skip this step). To soften, boil water in a small pot and remove from heat. Add cashews and cover for 20 minutes. Now drain, rinse and discard soaking water.

Place the cashews in a blender along with the 3/4 cup of water. Blend on high until very smooth. Use right away or store in the fridge in an airtight container for 3-5 days. It will thicken up a little bit in the fridge - thin with water if needed.

How to make coffee ice cream with a base of cashews and coconut, for super creamy, rich, and decadent results! This homemade vegan coffee ice cream usees just 8 ingredients (and a pinch of salt) for the creamiest, most impressive homemade coffee ice cream you’ll ever try! And all without dairy, eggs, or an ice-cream machine!

How To Make Coffee Ice Cream (Vegan Coffee Ice Cream)

oz full-fat coconut cream

cashew cream (see below)

maple syrup

cocoa butter

coconut milk (can use any leftover liquid

instant coffee

Tbsp sugar (brown sugar sugar

Tbsp cacao powder (increase for mocha ice cream)

water (or the liquid

Soak the cashews for 30 minutes in boiling water or for several hours with room-temp water. Then drain and rinse the cashews and blend them with either water or the liquid from the coconut milk can.

Step 1: Prepare the cashew cream

Using a double boiler (a bowl set over a saucepan with a couple of inches of water), melt the cacao butter until melted, then set aside to cool while preparing the coffee.

Step 2: Melt the cacao butter

In a small saucepan, combine the coconut milk (or water), sugar, coffee granules, cacao powder, and salt and heat over medium heat to a soft boil, stirring until everything is dissolved.

Remove from the heat and pour through a sieve in case there are any remaining lumps.

Step 3: Make the coffee

Add all of the ingredients to a food processor and blend until smooth and creamy.

Once blended, give the vegan coffee ice cream mixture a taste and adjust the sweetener if necessary.If you want to make coffee crumble ice cream, add in any crunchy elements like crushed biscuits, choc chips, crushed nuts, and folding it into the blender mixture.

Step 4: Blend the ingredients

There are two methods to freeze this coffee ice cream.Ice tray method: Pour the coffee blend into a large ice cube tray (silicone is best) and transfer to the freezer, covered, for up to 6 hours or overnight - until frozen solid.Large container method: Transfer the coffee mixture to a large, wide dish (it will be transferred to a smaller one eventually, but a wider dish is best during the first freezing step). Then, follow the method outlined in my caramel ice cream recipe.If you use the second method, then ignore the following steps.

Step 5: Freeze the coffee ice cream

Transfer the frozen vegan coffee ice cream cubes to your food processor and blend into a soft, smooth ice cream consistency.You can then either enjoy the homemade ice cream immediately or, if it’s a little too soft for your liking, transfer the mixture to an ice cream container and place it back in the freezer for a further 30-60 minutes. Enjoy!

Step 6: Blend the frozen coffee cubes

Any leftovers are best stored, covered tightly, in the freezer for up to two weeks (for the best flavor).Remove it from the freezer for 5-10 minutes before serving to scoop it out more easily. Leaving the scoop in hot water for a few minutes can also help.

How to Store Coffee Ice Cream

Learn how to make 2 ingredient Cashew Cream, the dairy free alternative to heavy cream! Perfect for soups, creamy sauces, sour cream or even a sweet dessert topping. 

garlic

vanilla extract

Soak the cashews: Bring 4 cups of water to a boil. Pour the hot water over the cashews and let soak for 5 minutes.

Blend: Drain the cashews, discard the soaking water and add to high powered blender along with 1 cup fresh water. Blend until very smooth, scraping down the sides of the blender as needed. For savory cream, add salt, garlic and optional Sriracha or nutritional yeast. For sweet cream, add maple syrup and vanilla.

For coffee creamer, use the sweet version (maple syrup + vanilla) and add an additional 1/2 cup of water.

Store cashew cream in the refrigerator for 5-6 days. You can also freeze cashew cream, simply re-blend or whisk well once it thaws.

This all purpose cashew cream is perfect as a dip, a base for dressings, pasta sauce, or even mixed into your morning oatmeal. Make it plain, sweet, or savory for all types of recipes.

maple syrup (more or less to taste)

vanilla

cinnamon

herbs

add cashews to pot

Add the cashews to a small pot and cover with water.

boil cashews

Bring to a boil, reduce heat to medium/low and let simmer for about 20 minutes. This will really soften the cashews and make them easier to blend.

drain

After 20 minutes, drain and rinse the cashews and add to a blender with 1/2 cup of water and the salt.

blend

Blend until completely smooth. Add an additional 1/4 cup to 1/2 cup more water to get the consistency you like. Add in any of the sweet or savory seasonings at this time if you&#039;re using them.

blend until smooth

Blend for about 1 full minute to ensure it&#039;s really smooth.

fridge and serve

Transfer to a container with a lid and store in the fridge for up to 1 week.

Okay. This is seriously the best. I make it literally every. single. week. I used it as a pasta sauce with my chickpea pasta with smoked salmon and kale. I used it as a pasta sauce mixed with some tomato paste and it was incredible. I added it to quiche as a "cream". I add it to some broccoli soup as a "cream". It is so versatile and delicious.

I have made this several times and tonight I made the following modifications:
 3 T dry white wine
1 t dried basil
1/2 t red pepper flakes

Awesome as usual!!

So easy and delicious.

This cashew cream recipe reaches the perfect texture of creaminess.

This vegan version of Marry Me Pasta lives up to its name! Tender pasta folded in a rich, sun-dried tomato cream sauce infused with vegan parmesan, garlic, and fresh basil. This vegan pasta recipe is ready to eat in less than an hour!

Top 23 cashew cream recipes from across the web

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Top 23 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...

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Green Cashew-fu Ricotta

How to Make Cashew Cream

Cashew Cream

How To Make Coffee Ice Cream (Vegan...

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