How to Make Basic Cashew Cream - Nourished By Nutrition Print

Basic Cashew Cream

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This basic cashew cream is a dairy-free, vegan all-purpose cooking component that can be used as a sauce or in soups, casseroles and desserts in place of dairy.

Makes about 2 cups

Ingredients

Scale
  • 1 cup raw cashews
  • 3/4 – 1 cup filtered water
  • pinch of salt

For Sweet Variation:

  • 1 medjool date
  • 1/2 teaspoon lemon juice or apple cider vinegar

For Savory Variation:

  • 1 tablespoon nutritional yeast
  • 1 teaspoon lemon juice or apple cider vinegar
  • 1 clove garlic (1/2 teaspoons minced)

Instructions

Place raw cashews in a small bowl. Add about two cups of water to the bowl and let sit for at two hours.

Drain the cashews and place in a high-speed blender with 3/4 cup filtered water, salt and any other ingredients if using. Puree until smooth. If you do not have a blender, place in the soaked cashews in a food processor and puree until smooth. Depending on the size of your food processor you may need to use more cashews or scrape down the sides a couple times before completely smooth. Use immediately or store in airtight container in the refrigerate for up to 1 week.

Quick Soak Method:

Place the raw cashews in a heat-proof bowl. Bring two cups of water two a boil and pour over the cashews. Let soak for about 10-15 minutes.

Drain the cashews and place in a high-speed blender with 3/4 cup filtered water, salt and any other ingredients if using. Puree until smooth. If you do not have a blender, place in the soaked cashews in a food processor and puree until smooth. Depending on the size of your food processor you may need to use more cashews or scrape down the sides a couple times before completely smooth. Use immediately or store in airtight container in the refrigerate for up to 1 week

Notes

I find 1 cup of cashews to 3/4 – 1 cup of water is the perfect consistency for cream-based sauces. From there, you can add whatever flavorings (sweet or savory) you’d like.

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