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.Â
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.Â
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.Â
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.Â
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).Â
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.Â
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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These sounds wonderful. Can’t wait to try the variations. I’ve made cashew cream and added Cajun seasoning to spiced up a dish.
Lovely! We want to try that now! Enjoy the RPL variations! :)
Thank you!!!!!!!!! 😃😃😃
You’re welcome, Lisa!
I just made the Rosemary-Miso and it’s delicious! I used almond milk for the liquid. It tastes great on spaghetti squash. Thank you so much for sharing this recipe!
Would it affect the sauce negatively if I cooked an ingredient before adding/blending? I am one of the people who tastes soap if eating cilantro raw. Enjoy it cooked tho. And wondering about roasting the garlic sometimes for a different flavor profile.
Can’t wait to try these!
Hi Pamela,
I’m so sorry cilantro is a bar of soap for you! I’d skip cooking the cilantro and just substitute for some basil, chives or parsley (whichever is your favorite). I’m sure roasted garlic would be incredible here!
I’ve now made all 5 versions of this recipe and they are all delicious and very easy to make. I’m not fully vegan at the moment, but I prefer these to dairy based sauces.
Awesome, Ann. Thanks for your comment and for taking the time to review!
So simple and quick to make this versatile spread! I found the two raw garlic too garlicky for my personal taste, but the husband looovvveedd it! Thank you for this Nisha, you’re a star!
So glad to hear you two loved the cashew cream! You’re very welcome for the recipe!
Hello. Love all the options you so lovingly provided. I made the cilantro lime cream. Had to improvise as I didn’t have any smoked paprika. Used smoked salt and regular paprika. Only used one jalapeño but could definitely do 2. I put it over some squash zoodles with avocado on the side. Awesome!!! Definitely look forward to trying the others.
Thanks for sharing, Deanna! Wonderful to hear you loved the cashew cream!
I have tried soooo many cashew cream recipes over the years, and none have been quite right. This is the one, though!!! The Rosemary Miso is my favorite, but they are all so tasty! Thank you so much for this recipe; I’ll never have to search for a new cashew cream recipe again!
Awesome, Lizzie. Thanks for your comment and for taking the time to review!
These variations look fabulous. I plan to make them in quantity –and freeze in portions! Hallelujah for my chest freezer, and thanks so much for your detailed instructions.
Wonderful! You’re very welcome for the detailed instructions, we hope you love the cashew cream!
Wondering if I can use cashew cream in recipes where it needs to be added before boiling. I know I can’t do that with coconut milk.
Hi there, in which recipes are you asking about? If you’re wondering if cashew cream can be baked… it definitely can! It’s a component in this delicious lentil and vegetable bake! Cheers!
Good evening thanks for the recipe I would like to inform you that my English is not very good thank you very much I would like to ask I put soy milk instead of water I can keep it in the freezer for three to four months thank you very much I wait thank you….
Thanks. I really appreciate the ratios for the different uses as well as how to use ideas.
You are very welcome, Laurie!
Delicious plain !
Can you bake it as a sauce?
How would you flavor it for a warm sauce with scallops?
From Nisha: “Yes, you can bake it. It does thicken quite a bit so keep that in mind. For an example of how I use it baked, check out this post: https://rainbowplantlife.com/creamy-lentil-winter-bake/
Since I don’t eat seafood, I’m not entirely sure, but maybe more lemon zest and juice to make it very lemony, and/or a handful of parsley.”
Wow! So good! Slightly reminds me of a Caesar dressing! I added a jalapeño for some heat. Using it for tacos tonight!
Thanks for sharing, Candice!
Thanks, Nisha
I absolutely love your recipes!
So glad you do! Thanks for sharing :)
Oh my the plain cashew cream is delicious! I can’t wait to make the cilantro lime cream!!! Thank you for the recipe
Awesome, Janelle. Thanks for your comment and for taking the time to review!
Loved loved it!!! Thank you for your wonderful creations. I used it on gnocchi. Was soooooooo good!
Awesome, Mallika. Thanks for your comment and for taking the time to review!
This is a great sauce and I plan on using it on grains and salads, but I can see using it in pasta and soups as well.
I only tried the classic one so far.
So easy to make too!
Joan, So glad to hear you love the cashew cream!
I made the cilantro lime cashew Cream. It’s delicious! I’ve used it on a pasta. Can’t wait to use it in a wrap!
Thanks for sharing, Patti!
Delightful! I make the ginger-sriracha and cilantro lime flavors on the regular. Such an easy way to add a little something to otherwise boring meals.
Henrietta, So glad to hear you love the cashew cream!
I really appreciate the detail and thoroughness of your recipes–case in point, your explanation of why roasted cashews will not work like raw cashews in the cashew cream!
Thank you for the wonderful comment, Michael!