Classic Cashew Cream
Cashew cream is an amazing dairy-free all-purpose cream sauce. It's perfect for adding to grain bowls and salads, used as a pasta sauce or a sandwich spread, or stirred into soups, curries, and pasta sauces. This post includes 4 delicious flavor variations!
- Prep time
- 6 min
- Cook time
- 5 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup (140g) raw cashews, (soaked in cool water overnight (or boil with water in a saucepan for 15 minutes))
- ½ - ¾ cup (120 - 180 mL) water ((see the cashew : liquid ratios in the blog post))
- 2 cloves garlic, (roughly chopped)
- 1/2 teaspoon sea salt + more to taste
- Freshly cracked black pepper to taste
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1/2 teaspoon onion powder
Instructions
- 1
Drain the cashews and rinse with fresh water.
- 2
Add the cashews to a high-powered blender or food processor along with the water, garlic, salt, pepper, nutritional yeast, lemon juice, and onion powder. Blend on high speed until smooth, thick and creamy, scraping down the sides with a silicone spatula as you go. This will take about 2 minutes in a high-powered blender like a Vitamix, or about 4 minutes in a food processor.
- 3
Taste and adjust for seasonings, adding more salt for saltiness, more nutritional yeast for cheesy/umami flavors, or more lemon juice for acidity.