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Cilantro-Lime Cashew Cream

Cook Time5 mins
Soaking Time15 mins
Total Time20 mins
Servings: 16
Calories: 52kcal
Author: Nisha Vora


  • 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


  • 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.



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