Classic Cashew Cream (+4 Flavor Variations)

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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!
Cook 5 minutes
Soaking Time 15 minutes
Total 20 minutes
5 from 163 votes

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.

five different cashew cream flavors on a plate: original, cilantro lime, rosemary miso, ginger sriracha, and cinnamon
So many great flavors, so little time.

Ingredient Spotlight

labeled ingredients on wooden cutting board with cashews, lemons, water, nutritional yeast

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.

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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.

pouring cashew cream from blender into glass mason jar

Frequently Asked Questions

How do I soak raw cashews?

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. 

Can I use roasted cashews instead of raw cashews?

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. 

What kind of blender do I need to make?

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.

How do you store cashew cream? Can you freeze it?

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

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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

5 from 163 votes
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!
Cook Time: 5 minutes
Soaking Time 15 minutes
Total Time: 20 minutes
Course: Condiment
Cuisine: American
Diet Vegan
Serving size: 16

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

For flavor variations, please scroll past this recipe card within the blog post.

Calories: 51kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 74mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

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

5 from 143 votes
This cashew cream has a spicy bite thanks to ginger and sriracha. It's perfect paired with rice noodles, tofu and tempeh, roasted veggies, or in a rice bowl.
Cook Time: 5 minutes
Soaking Time 15 minutes
Total Time: 20 minutes
Course: Condiment
Cuisine: Thai-Inspired
Diet Vegan
Serving size: 16

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

* If you are strictly vegan, buy an organic Sriracha (the classic green lid Huy Fong Sriracha is made with refined sugar processed with bone char). 

Calories: 52kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 128mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg

 

Rosemary-Miso Cashew Cream

5 from 138 votes
This Rosemary Miso cashew cream adds decadence to hearty fall and winter foods and is a particularly great flavor booster for dishes featuring winter squash, pumpkin, or mushrooms.
Cook Time: 10 minutes
Soaking Time 15 minutes
Total Time: 25 minutes
Course: Condiment
Cuisine: American
Diet Vegan
Serving size: 16

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.

Calories: 69kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 103mg | Potassium: 81mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg

 

Cilantro-Lime Cashew Cream

5 from 143 votes
This Cilantro-Lime Cashew Cream is perfect as a dip for quesadillas, spooned into burritos, or dolloped on top of tacos. You can also drizzle it over fries, roasted potatoes, or bowls of rice.
Cook Time: 5 minutes
Soaking Time 15 minutes
Total Time: 20 minutes
Course: Condiment
Cuisine: Mexican-inspired
Diet Vegan
Serving size: 16

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

*I use 2 jalapeños for a spicy version. Use 1 pepper and/or remove the membranes for a milder version. 

Calories: 52kcal | Carbohydrates: 3g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 75mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg

 

Cinnamon-Vanilla Cashew Cream

5 from 134 votes
This Cinnamon-Vanilla Cashew Cream makes for an amazing filling in raw cakes and tarts. Or for a healthy quick treat, drizzle it on top of fresh fruit or stuff it into dates and briefly freeze.
Cook Time: 5 minutes
Soaking Time 15 minutes
Total Time: 20 minutes
Cuisine: American
Diet Vegan
Serving size: 16

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.

Calories: 60kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 7mg | Potassium: 68mg | Fiber: 1g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

five flavor variations of cashew cream on spoons sitting on brown plate

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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5 from 163 votes (36 ratings without comment)

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176 comments on Classic Cashew Cream (+4 Flavor Variations)

  1. Jeanette Holder

    5 stars
    I knew this recipe would be good because I made another dish by Nisha and it was wonderful. I like cashew cream and wanted to use up grilled corn that I cut off the cob, so I took elements from the different cashew creams presented. I added corn, sriracha and lime juice when puréing and folded in chopped corn after. Wow, was it ever amazing served over a veggie loaf. Thanks, great ideas and I will try more of the variations!

    1. Kaitlin @ Rainbow Plant Life

      Wow, love the ingenuity, Jeannette! Thanks for sharing :)

  2. Sarah

    5 stars
    Love this. So much better than mayo.

    1. Kaitlin @ Rainbow Plant Life

      We’re so glad you enjoy it, Sarah :)

  3. Maureen

    The classic cashew cream was excellent!! So tasty and boiling the cashews rather than soaking them in hot water resulted in a smoother texture. I am anxious to try some of the other flavours.

    1. Kaitlin @ Rainbow Plant Life

      That’s so great to hear, Maureen! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!

  4. Melissa Carter

    My husband is craving chicken spaghetti. I’m vegan. No worries, he just adds is chicken into his own serving. But I’m wondering about using this cashew cream for the recipe. In a traditional recipe it would call for a can of cream of chicken soup. So, how much of this cashew cream would I substitute for that?
    Thanks!!

    1. Kaitlin @ Rainbow Plant Life

      Hi Melissa, we haven’t tried this specifically, but based on our research, to replace a can of cream of chicken soup with cashew cream in a spaghetti recipe, you can use the following substitution ratio as a starting point:

      1 can (10.75 ounces) of cream of chicken soup ≈ 1 ½ cups of cashew cream

      You may need to water the cashew cream down a bit according to your preferences so it’s not too thick when coating the pasta. If the pasta starts to dry out or get too thick from the cashew cream, we recommend drizzling in some olive oil for a better mouthfeel.

  5. Grae

    5 stars
    I tried the classic one as an Alfredo for my tortellini (I’m not Vegan but lactose intolerant so I try to limit dairy) and it was amazing! It was a little chunky because of my low-powered blender, but I like the taste of cashews so I didn’t mind. I think I’ll crush the cashews by hand before adding them into the blender with the rest of the ingredients next time, but I can’t wait to try the cilantro-lime one next! Beautiful work!

    1. Kaitlin @ Rainbow Plant Life

      Your positive feedback is the best reward for our hard work. We can’t wait for you to try the different variations! Thank you, Grae!

  6. Dee Dee

    5 stars
    OMG… These are DELICIOUS! I made the original, ginger-sriracha and the cilantro-lime. I’d give all three 5-STARS!!! I only soaked 3 cups of cashews last night, but I’m considering soaking two more cups tonight to try the other two recipes. These will definitely be in my fridge weekly now that I’ve discovered them. Thank you for sharing

    1. Kaitlin @ Rainbow Plant Life

      Dee Dee, Thank you for your thoughtful review! We’re so happy to hear that you are enjoying the cashew cream!

  7. Sara

    5 stars
    This is Awesome 👍! Thank you Sooo very much for sharing your recipes.

    1. Kaitlin @ Rainbow Plant Life

      Happy to hear it, Sara! You’re very welcome for the recipes, it’s our pleasure!

  8. Peter

    5 stars
    a splash of avocado oil to the cilantro-lime one really gives it that rich flavor like you would get using dairy.

  9. Lisa Rubino

    5 stars
    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!)

    1. Kaitlin @ Rainbow Plant Life

      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 :)

      1. Lisa Rubino

        5 stars
        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?

  10. Maxine

    5 stars
    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

    1. Kaitlin @ Rainbow Plant Life

      Thank you for your lovely comment, Maxine! It makes us happy to know that you enjoy the cashew cream.

  11. Koral

    5 stars
    I haven’t tried the cashew cream recipes yet but after reading them my mind is buzzing with ideas.

    1. Kaitlin @ Rainbow Plant Life

      We hope you get to try the cashew cream ASAP, Koral! This recipe is both incredibly easy and incredibly tasty!

  12. Cindy Weeks

    5 stars
    Loving all of your recipes!

    1. Kaitlin @ Rainbow Plant Life

      Lovely to hear you are, Cindy! Thanks for reading :)

  13. Kaitlin @ Rainbow Plant Life

    Hi Elvira, we previously removed that post, and we just emailed you about it!

    1. SNL

      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 :)

      1. Kaitlin @ Rainbow Plant Life

        We’ll send an email your way, SNL!

        1. David

          Same. Can I get it!?

  14. Kelli

    5 stars
    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!

    1. Kaitlin @ Rainbow Plant Life

      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 :)

  15. Nicole

    OMG these look sooooooo good. Do you have recommendations for people with nut/seed allergies? Like, would a white bean work?

    1. Kaitlin @ Rainbow Plant Life

      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.

  16. Rob P

    How much should I use if i’m trying to replace one can of coconut milk in your chickpea curry recipe? Thanks!

    1. Kaitlin @ Rainbow Plant Life

      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!

  17. Rachel

    5 stars
    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!

    1. Kaitlin @ Rainbow Plant Life

      Rachel, So glad to hear you loved the cashew cream recipe!

  18. Katie S.

    5 stars
    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.

    1. Kaitlin @ Rainbow Plant Life

      Oooooh yes, a wonderful combo! Thanks for trying the cashew cream, Katie :)

  19. Dawn

    5 stars
    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.

    1. Kaitlin @ Rainbow Plant Life

      Awesome, Dawn. Thanks for your comment and for taking the time to review!

  20. Cynthia

    5 stars
    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 :)

    1. Kaitlin @ Rainbow Plant Life

      Aw, that’s amazing to hear, Cynthia! Thank you so much for trying the recipes and sharing them with everyone in your household :)

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