homemade vegan cream

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.

A simple alternative to cream cheese that is rich in protein and can be ready in no time!

Tofu Cream

g extra firm tofu (about half a block)

raw cashews (or sunflower seeds)

yeast

Salt

garlic (optional)

water (more to thin if needed)

Combine all ingredients in a high speed blender until completely smooth, adding more water as needed to thin.

Taste and adjust the salt and citrus content as desired. Store in a sealed container in the fridge for up to 4 days.

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Cashew Cream Recipe

Tofu Cream

Top 2 homemade vegan cream recipes from across the web

The most viewed homemade vegan cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cashew Cream Recipe

Tofu Cream

The most viewed homemade vegan cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine