Cashew Cream

Mastering the art of making the perfect cashew cream can take your plant-based cooking to the next level. Cashew cream can be used as a delicious dipping sauce, for thickening curries, in pasta dishes, and more yummy vegan desserts that you could think of. Here's how you make a basic cashew cream with only 2 ingredients.

Course Side Dish

Cuisine Western

Prep Time 10

Total Time 10

Servings

Equipment

High Speed Blender

Ingredients

1 cup raw cashews, soaked as described above
½ cup plant-based milk or water

Instructions

Place the ingredients in a high speed blender or food processor. Blend or process until completely smooth.
The process should take only about 1-2 minutes in a high speed blender and about 4 minutes in a food processor). If using a food processor, stop a few times to scrape down the bowl and then continue blending. Drizzle in extra non-dairy milk as needed to reach a desired consistency. Store in an airtight container in the fridge for up to 5 days.

Notes

Storing instructions: vegan cashew cream will last in the refrigerator for 3-4 days.
Freezing instructions: you can also freeze cashew cream for up to 6 months.
If you’re using a high-speed blender, you can get away with soaking cashews for only 6 to 8 hours, while using a food processor or a regular blender requires the cashews to be super soft for the same creamy texture.

Nutrition