Why You’ll Love Cashew Cream Recipe
This cashew cream is creamy, versatile, and easy to customize. Use it as a sauce, spread, dip, dessert topping, pasta cream, or dairy-free base for soups and dressings. It takes just 25 minutes and stores well in the fridge for quick meals throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup raw cashews
1/2 to 3/4 cup water
1/4 teaspoon salt
For a sweet version:
2 tablespoons maple syrup, more or less to taste
1 teaspoon vanilla
1/4 teaspoon cinnamon
For a savory version:
1 clove garlic
1 tablespoon lemon juice
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Optional: fresh or dried herbs such as rosemary, thyme, or cilantro
Directions
Add the cashews to a small pot and cover them with water.
Bring to a boil, then reduce the heat to medium-low. Let the cashews simmer for about 20 minutes, until softened.
Drain and rinse the cashews, then add them to a blender with 1/2 cup water and salt.
Blend until completely smooth. Add more water, a little at a time, until the cream reaches your preferred consistency.
Add sweet or savory seasonings, depending on how you plan to use the cashew cream.
Blend for about 1 full minute to make the mixture extra smooth.
Transfer to a container with a lid and refrigerate until ready to serve.
Servings and timing
Servings: 8
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Variations
For sweet cashew cream, add maple syrup, vanilla, and cinnamon. This version is great over fruit, pancakes, oatmeal, or desserts.
For savory cashew cream, add garlic, lemon juice, onion powder, black pepper, and herbs. Use it for pasta, grain bowls, roasted vegetables, sandwiches, or dips.
For a thinner sauce, add extra water until pourable. For a thicker spread, use less water and chill before serving.
Storage/Reheating
Store cashew cream in an airtight container in the refrigerator for up to 1 week.
Stir before using, as it may thicken slightly as it chills. Add a splash of water to loosen it if needed.
Cashew cream is usually served cold or at room temperature, but it can also be gently warmed on the stovetop over low heat. Avoid boiling after blending, as this may change the texture.
FAQs
Can I make cashew cream without boiling the cashews?
Yes. You can soak the cashews in hot water instead, but boiling makes them soften faster and helps create a smoother texture.
Do I need a high-speed blender?
A high-speed blender gives the smoothest result, but a regular blender can work if the cashews are very soft.
Can I make this recipe sweet and savory at the same time?
It is better to choose one direction. Sweet seasonings work well for desserts, while savory seasonings are better for sauces and meals.
How thick should cashew cream be?
It depends on how you plan to use it. Use less water for a dip or spread, and more water for a sauce or drizzle.
Can I use roasted cashews?
Raw cashews are best because they have a mild flavor and creamy texture. Roasted cashews will give a stronger, nuttier taste.
Why is my cashew cream grainy?
It may need more blending time, more water, or softer cashews. Blend for at least 1 full minute until smooth.
Can I freeze cashew cream?
Yes, you can freeze it, though the texture may separate slightly after thawing. Blend or stir well before using.
What can I use savory cashew cream for?
Use it in pasta, soups, grain bowls, tacos, roasted vegetables, sandwiches, or as a creamy dip.
What can I use sweet cashew cream for?
Serve it with fruit, pancakes, waffles, oatmeal, baked goods, or as a dairy-free dessert topping.
Can I adjust the flavor?
Yes. Add more lemon juice for brightness, more maple syrup for sweetness, or herbs and spices to match your dish.
Conclusion
Cashew cream is a simple, flexible recipe that can be made sweet or savory with just a few ingredients. It is creamy, dairy-free, easy to blend, and perfect for adding richness to everyday meals, snacks, and desserts.
