Go Back
–+ servings
spooning cashew cream over glass jar
Print Recipe

Cheesy Cashew Cream

Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 10 (1 1/3 cups / 320g)
Calories: 88kcal
Author: Nisha Vora

Ingredients

  • 1 cup (140g) raw cashews
  • 1/2 cup (120 mL) filtered water, more as needed
  • 2 tablespoons freshly squeezed lemon juice, more as needed
  • 2 1/2 tablespoons nutritional yeast, more as needed
  • 1 teaspoon kosher salt, more as needed
  • Freshly cracked black pepper

Instructions

  • Soak the cashews: For high-powered blenders, cover the cashews with boiling water for at least 15 minutes. If you don’t have a high-powered blender, add the cashews to a saucepan and cover them with water; boil for 20 minutes. Drain the cashews and rinse with fresh water.
  • To a high-powered blender (or food processor), add the cashews, water, lemon juice, nutritional yeast, salt, and several cracks of pepper.
    Blend, starting on low then increase to high, until creamy and thick, scraping down the sides with a silicone spatula as you go. In a food processor, this will take about 4 minutes. The texture should be creamy, thick, and spoonable.
  • If it’s too thick to blend, add a tablespoon of water at a time (up to 4 tablespoons).
    Taste and adjust for seasonings, adding more salt for saltiness, more nutritional yeast for cheesy/umami flavors, or more lemon juice for acidity.
  • Store leftovers in a sealed jar in the fridge for up to 1 week.