Cashew cream is a godsend: so creamy, so easy to make, and an excellent substitute for dairy-based items like cream, full-fat milk, sour cream, Alfredo sauce, or cream cheese.
In this post, I share my classic cashew cream recipe plus four other fun flavor variations that will jazz up a variety of meals. You’ll also find tips on getting the best texture, the ideal liquid to cashew ratio, and plenty of ways to use it in everyday meals.
Table of Contents:
1. Ingredient Spotlight
2. Cashew to Liquid Ratio
3. Frequently Asked Questions
4. Cashew Cream Recipe
5. Flavor Variations
6. How to Use Cashew Cream
Ingredient Spotlight
Raw cashews. Cashews are, of course, required. You need raw cashews (read more why in the FAQ section), but whole cashews or cashew pieces both work fine.
Water or plant-based milk. In order to liquefy cashews, you need some liquid. Water is the most commonly used, but you could use an unsweetened plant milk for extra creaminess.
Salt. Salt is absolutely necessary, just like it is any almost any sauce or vinaigrette. Non-negotiable. My recipes call for sea salt. If using Diamond Crystal kosher salt, use almost double the amount.
Lemon juice. An acidic ingredient is needed to neutralize the faint taste of cashews and to brighten it up.
The above ingredients are essential, but you can make cashew cream taste even better by adding a few extra ingredients.
Nutritional yeast. A superstar vegan ingredient that adds a nice savory, slightly cheesy flavor.
Garlic. A small amount of raw garlic brings a nice, sharp, pungent bite.
Lemon zest. When you want a zingy fresh bite, just a small amount of lemon zest will go a long way.
Additional ingredients. As you’ll see below, you can create flavor variations by adding fresh herbs, hot sauces, and spices.
The Ratio of Cashews to Liquid
The best cashew to liquid ratio depends on what you are using your cashew cream for.
In order of thickness, here is my recommended cashew to liquid ratio for 1 cup of raw cashews.
Super thick
Use for: Frosting for cakes/cupcakes/desserts (I recommend using plant milk as the liquid)
Ratio: 1 cup cashews : 1/4 cup liquid
Metric: 135g cashews : 60 mL liquid
Very thick
Use for: A vegan dip or as a filling in raw desserts/cake
Ratio: 1 cup cashews : 1/3 cup liquid
Metric: 135g cashews : 80 mL liquid
Thick
Use for: A dip; spoon over savory food; stir into soups, curries and pasta sauces
Ratio: 1 cup cashews : 1/2 cup liquid
Metric: 135g cashews : 120 mL liquid
Somewhat thick
Use for: A sauce or drizzle onto savory food; stir into soups, curries and pasta sauces
Ratio: 1 cup cashews : 3/4 cup liquid
Metric: 135g cashews : 180 mL liquid
Note: If you are using a small blender cup (e.g., 32 ounces or smaller), you can make a super thick or very thick version. But if you have a larger blender container (e.g., a 64 ounce container), it will be very difficult if not impossible to do so – you need at least 1/2 cup liquid (for 1 cup of cashews).
So if you are looking to make a really thick version but only have a large blender container, use (a) a food processor, OR (b) use your blender but make a bigger batch so you have at least 1/2 cup of liquid.
Also note that cashew cream does thicken a fair amount as it rests in the fridge.
Frequently Asked Questions
The ideal method is to place your raw cashews in a bowl and just cover them with cool or cold water, and soak overnight.
But, if you don’t have the time, you can try the quick boil method: add the cashews to a small saucepan and cover with water. Bring to a boil and boil for 15 minutes.
If you have a high-powered blender and a small blender container (e.g., 32 ounces or smaller), you can also cover the cashews in boiling water for just 30 minutes.
Whichever method you choose, be sure to drain the cloudy soaking water (it can be a little bitter and weird in color) and rinse your cashews in fresh water.
No, for two reasons. One, raw cashews are neutral in flavor, which is what we’re looking for here; pre-roasted cashews have a toasty flavor that you will taste. Second, when raw cashews are soaked, they plump up, which makes them powerful thickeners. Roasted cashews do not behave the same way.
A high-powered blender works best.
While you can make cashew cream in a food processor, it won’t get as smooth as it does in a high-powered blender, like a Vitamix, Blendtec, Ninja, etc. It will also take longer to blend (about 4-5 minutes instead of 2 minutes).
A standard blender would be your last resort, and it’ll never be perfect—you’ll have little cashew bits in your cream. If you are using this, I’d recommend soaking your cashews overnight, rinsing them, and soaking them again in fresh water. A long soak is really necessary for blenders without a powerful blade.
Typically, refurbished blenders are sold at a significant discount, like this Vitamix.
Store cashew cream in a glass jar in the fridge for one week (occasionally, it lasts a little longer!).
Yes, you can freeze cashew cream! Pour it into a freezer-safe container and store for 4 to 6 months. Defrost in the fridge until thawed (smaller containers defrost quicker).
The texture gets a little chunky but the taste is still great. Stir well before using, or to get it totally smooth again, give it a quick blend.
Watch! How to make this recipe
MY MEAL PREP SECRET WEAPON | vegan meal prep essentials (+ PDF guide)
Below is a recipe for the classic version. But you can keep reading for more flavor variations and ideas for how to use cashew cream.
Classic Cashew Cream
Ingredients
- 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
- Drain the cashews and rinse with fresh water.
- 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.
- Taste and adjust for seasonings, adding more salt for saltiness, more nutritional yeast for cheesy/umami flavors, or more lemon juice for acidity.
Notes
Flavor Variations
In addition to the classic recipe, I’ve included four fun flavor variations to add more variety to your meals!
Ginger-Sriracha Cashew Cream
Ingredients
- 1 cup (135g) 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 tablespoon peeled and grated fresh ginger
- 1/2 teaspoon sea salt + more to taste
- Freshly cracked black pepper to taste
- 2 tablespoons nutritional yeast
- 2 tablespoons lime juice
- 1- 1 ½ tablespoons Sriracha* (adjust to your spice tolerance)
- 1 teaspoon agave nectar or maple syrup
Instructions
- Drain the cashews and rinse with fresh water.
- Add the cashews to a high-powered blender or food processor along the water, garlic, ginger, salt, pepper to taste, nutritional yeast, lime juice, Sriracha, and agave. 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.
- Taste and adjust for seasonings, adding more Sriracha for a spicier cashew cream, more nutritional yeast for cheesy/umami flavors, or more lime juice for acidity.
Notes
Rosemary-Miso Cashew Cream
Ingredients
- 2 tablespoons extra virgin olive oil
- 4-5 large rosemary sprigs
- 1 cup (135g) raw cashews, soaked in cool water overnight (or boil with water in a saucepan for 15 minutes)
- ½ – ¾ cup 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 tablespoon white or yellow miso paste
- 1 teaspoon spicy brown mustard or Dijon mustard
Instructions
- Make the rosemary-infused olive oil: Heat a skillet over medium heat and add the 2 tablespoons extra virgin olive oil over medium heat. Once the oil is shimmering, add the rosemary sprigs. Allow the rosemary to cook for a bit, tossing the sprigs around occasionally, until the oil is bubbling and smells very fragrant, about 2 to 3 minutes. Discard the herbs using a slotted spoon and reserve the oil.
- Drain the cashews and rinse with fresh water.
- Add the cashews to a high-powered blender or food processor along the rosemary-infused olive oil, garlic, salt, pepper to taste, nutritional yeast, lemon juice, miso, and mustard. 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.
- Taste and adjust for seasonings, adding more miso paste for a rich umami bite, more lemon juice for acidity, or more mustard for sharp pungency.
Cilantro-Lime Cashew Cream
Ingredients
- 1 cup (135g) raw cashews soaked in cool water overnight (or boil with water in a saucepan for 15 minutes)
- ½ cup (120 mL) water see the cashew : liquid ratios in the blog post; the cilantro has some water so I use a bit less than normal
- 2 cloves garlic roughly chopped
- 1/2 teaspoon sea salt + more to taste
- Freshly cracked black pepper to taste
- 2 tablespoons nutritional yeast
- 3/4-1 cup (9-12g) cilantro leaves
- 2-3 tablespoons lime juice
- 1-2 jalapeño peppers*, chopped
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
Instructions
- Drain the cashews and rinse with fresh water.
- Add the cashews to a high-powered blender or food processor along the remaining ingredients. Start with 1 jalapeño pepper and 2 tablespoons lime juice. 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.
- Taste and adjust for seasonings, adding more chopped jalapeño for a spicier cashew cream, more salt for saltiness, more nutritional yeast for cheesy/umami flavors, or more lime juice for acidity.
Notes
Cinnamon-Vanilla Cashew Cream
Ingredients
- 1 cup (135g) raw cashews, soaked in cool water overnight (or boil with water in a saucepan for 15 minutes)
- ½ cup (120 mL) creamy plant-based milk (oat milk, carton coconut milk, cashew milk, soy milk, etc.)
- A pinch of sea salt + more to taste
- 1 tablespoon lemon juice
- 2 1/2 – 3 tablespoons pure maple syrup
- 1 teaspoon ground cinnamon
- 1 4-inch vanilla bean (or 1 to 1 1/2 teaspoons pure vanilla extract)
Instructions
- Drain the cashews and rinse with fresh water.
- Add the cashews to a high-powered blender or food processor along the milk, salt, lemon, maple syrup, cinnamon and vanilla (if using vanilla extract, start with just 1 teaspoon). 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.
- Taste and adjust for seasonings, adding more maple syrup for sweetness, more lemon juice for acidity, or more cinnamon and/or vanilla as desired.
How to use cashew cream
The beauty of cashew cream is that it’s so versatile, especially when you have so many flavor variations to choose from. Below is a roundup of fun and easy ways to incorporate cashew cream into your meals.
Drizzle over roasted veggies. Roasted winter squash is particularly good with the Rosemary-Miso Cashew Cream. Broccoli is particularly good with the Ginger-Sriracha version.
Make a creamy pasta sauce. A great alternative to dairy-based creamy pasta sauces. Add your favorite spices and herbs and get creative, like in this Spicy Turmeric Cashew Cream Pasta.
An alternative to sour cream. To get that characteristic sour cream tang, add a bit of apple cider vinegar to your cashew cream recipe. You can find my cashew sour cream recipe in my Crunchwrap Supreme blog post.
Spoon over grain bowls or proteins. Serve burrito bowls with the Cilantro-Lime Cashew Cream
Drizzle the Ginger-Sriracha Cashew Cream over baked or fried tofu and rice bowls.
Stir into mashed potatoes, soups, or pastas for added indulgence. If you love my Lentil Bolognese recipe, it’s even better with cashew cream stirred into it. If you have my cookbook The Vegan Instant Pot Cookbook, cashew cream is SO good stirred into the Pumpkin Farrotto.
Dips or spreads. Serve the Cilantro-Lime version as a dip or sauce for quesadillas, spoon into burritos, or dollop onto tacos.
In casseroles. Replace dairy-based cream sauces with cashew cream in gratins and casseroles, like this Creamy Lentil Winter Bake.
With oatmeal or porridge. Stir a sweet cashew cream, such as the Cinnamon-Vanilla version, into cooked oatmeal or porridge for a breakfast treat
An alternative to mayo. Use cashew cream as a sandwich spread or lather it onto wraps, like the below wrap filled with smashed chickpeas, roasted sweet potatoes, kale, and cashew cream.
In desserts. Use a sweet cashew cream, such as the Cinnamon-Vanilla version, as a filling for raw cakes and tarts, or make this Fig Tart with Coconut-Cashew Cream. Or, stuff into dates for a healthy and quick treat.
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This is Awesome 👍! Thank you Sooo very much for sharing your recipes.
Happy to hear it, Sara! You’re very welcome for the recipes, it’s our pleasure!
a splash of avocado oil to the cilantro-lime one really gives it that rich flavor like you would get using dairy.
Holy moly! O.M.G. These are the sauces of ALL SAUCES. I tried the classic cashew cream, cilantro lime, and ginger sirracha. Words cannot describe the incredible taste. These sauces can dress ANYTHING and make your dish go from great to OMG. Thank you so much Nisha. Finding you have made my going vegan very possible. (I’m trying!)
We’re thrilled you enjoy the recipes, Lisa! And we are so happy to hear this cashew cream is making the transition to veganism just a little bit easier :)
Oh I forgot to ask you: a question. I understand these wonderful sauces are good for about 5 days or so in the fridge. Do they also freeze well?
This is wonderful on my salads,roasted veggies and potatoes and rice. All I can say is double the recipe cause you’re gonna want more
Thank you for your lovely comment, Maxine! It makes us happy to know that you enjoy the cashew cream.
I haven’t tried the cashew cream recipes yet but after reading them my mind is buzzing with ideas.
We hope you get to try the cashew cream ASAP, Koral! This recipe is both incredibly easy and incredibly tasty!
Loving all of your recipes!
Lovely to hear you are, Cindy! Thanks for reading :)
Hi Elvira, we previously removed that post, and we just emailed you about it!
Can I have the recipe too please. I was looking for cashew cream pasta sauce and came here first because I trust Nisha’s recipes/ratios :)
We’ll send an email your way, SNL!
Same. Can I get it!?
So delicious!! I had to put the cream away in the fridge so I didn’t eat it all before I got to add it to my pasta dish I have planned for dinner! I am so happy I found this recipe since I have been missing cheese and cream after having to go dairy free for my breastfeeding daughter. Thank you so much for making my food delicious again!
Hi Kelli, Thank you so much for such a fantastic review! We’re so happy to provide delicious recipes during such an important time in your life :)
OMG these look sooooooo good. Do you have recommendations for people with nut/seed allergies? Like, would a white bean work?
Thank you, Nicole! A creamy white bean like cannellini beans would work to a certain extent, but would taste quite bean-like. It would be best with some of the stronger flavored options, like the cilantro or sriracha one, which have bolder flavors to mask some of that bean flavor. Can you have hemp seeds? Hemp seeds work fairly well in bold flavored creams like the ones I mentioned.
How much should I use if i’m trying to replace one can of coconut milk in your chickpea curry recipe? Thanks!
Hi Rob, to make a substitute for full fat coconut milk in an Indian curry recipe, you can use 3/4 cup raw cashews, soaked overnight or boiled in water for 15 minutes; blend that with 1/2 cup water and a pinch of salt until super smooth. We hope you love the curry!
I made the ginger-sriracha variation to put on a grain bowl. I have “baby mouth”, so I didn’t end up adding the sriracha because the raw ginger made it spicy enough. It was delicious, and really brought my grain bowl together!
Rachel, So glad to hear you loved the cashew cream recipe!
I’m so excited to have found this recipe. I made the basic cashew cream, and it’s so delicious. I dunked a roasted potato in it and about lost my mind. Perfect combo! I can’t wait to try this on tons of other foods.
Oooooh yes, a wonderful combo! Thanks for trying the cashew cream, Katie :)
Love Love Love these ‘sauces’!!! I started with these amazing five sauces and now they have morphed into 10 plus!!! Just a simply switch to a different green or spice makes a whole new sauce.
Awesome, Dawn. Thanks for your comment and for taking the time to review!
You completely improved my way of cooking and that makes everybody in my house Happy. Thank you for your tips and your love of cooking. You are a great inspiration :)
Aw, that’s amazing to hear, Cynthia! Thank you so much for trying the recipes and sharing them with everyone in your household :)