Cashew cream is a velvety, dreamy alternative to dairy that’s as versatile as it is delicious. With just a handful of ingredients and a blender, you can whip up this creamy delight in 5 minutes.
Its smooth, luscious texture makes it perfect for drizzling over pasta, blending into soups, or even dolloping onto desserts. The subtle nutty flavor adds richness without overpowering, making it a kitchen staple for both vegans and dairy lovers alike.
What’s truly magical about cashew cream is how effortlessly it elevates any dish. Whether you’re craving a silky sauce or a decadent dip, this recipe delivers every time. Its simplicity and speed mean you can enjoy gourmet-level creaminess without the fuss.
Plus, it’s packed with wholesome ingredients, so you can indulge guilt-free. Once you try it, you’ll wonder how you ever cooked without it!
Ingredients for Cashew Cream
- 1 cup raw cashews (soaked for 4 hours or boiled for 15 minutes for a creamier texture)
- ½ cup water (adjust for desired consistency)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice (or substitute with lime juice)
- 1 garlic clove, peeled
- ½ teaspoon sea salt
For Cashew Sour Cream (Optional)
- 1 tablespoon white wine vinegar (replace 1 tablespoon of lemon juice)
- ½ teaspoon Dijon mustard
- ¼ teaspoon onion powder
Step-by-Step Instructions
- Prepare the cashews: If using raw cashews, soak them in water for 4 hours or boil for 15 minutes. Drain and rinse before use.
- Blend the ingredients: Place the soaked cashews, water, olive oil, lemon juice, garlic, and salt in a high-speed blender. Blend on high until completely smooth and creamy, scraping down the sides as needed.
- Adjust consistency: If the mixture is too thick, add water 1 tablespoon at a time until you reach your desired consistency.
- For Cashew Sour Cream: Follow the cashew cream recipe, but replace 1 tablespoon of lemon juice with white wine vinegar. Add Dijon mustard and onion powder, then blend until smooth.
- Serve or store: Use immediately as a dip, sauce, or spread, or store in an airtight container in the refrigerator for up to 5 days.
Creative Ways to Use Cashew Cream
Cashew cream is incredibly versatile! Use it as a dairy-free base for creamy pasta sauces, a topping for baked potatoes, or a dip for fresh veggies. For a sweet twist, blend in a touch of maple syrup and vanilla extract to create a luscious dessert topping for pancakes or fruit.
Storage Tips for Freshness
Store your cashew cream in an airtight container in the refrigerator for up to 5 days. If it thickens over time, simply whisk in a splash of water or plant-based milk to restore its creamy texture. For longer storage, freeze it in ice cube trays and thaw as needed.
Time-Saving Hacks for Busy Cooks
Soak your cashews in hot water for 15-20 minutes before blending to soften them quickly. If you’re in a rush, skip the soaking step and use a high-speed blender for a smooth result. Pre-measure your ingredients to streamline the process even further.
Recipe Variations to Try
Experiment with flavors by adding fresh herbs like basil or dill for a savory twist. For a spicy kick, blend in a pinch of cayenne pepper or smoked paprika. If you’re making Cashew Sour Cream, try swapping the white wine vinegar for apple cider vinegar for a slightly sweeter tang.
Equipment You’ll Need
A high-speed blender is essential for achieving that silky-smooth texture. If you don’t have one, a food processor can work, though the result may be slightly grainier. A fine-mesh strainer can help remove any remaining bits for an ultra-smooth finish.
How to Make Cashew Cream
Equipment
- high-speed blender
Ingredients
Cashew Cream Base
- 1 cup raw cashews
- 1/2 cup water
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic peeled
- 1/2 teaspoon sea salt
For Cashew Sour Cream
- 1 tablespoon white wine vinegar use in place of 1 tablespoon lemon juice
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon onion powder
Instructions
- 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, but replace 1 tablespoon of the lemon juice with the white wine vinegar. Add the mustard and onion powder for extra tang.