Here is a simple, versatile recipe for vegan cashew cream, plus savory, sweet, and sour-cream variations. It’s a reliable staple in plant-based kitchens and works for sauces, toppings, and as a cooking ingredient.
Why we love this recipe
I first learned this technique while studying raw-gourmet methods in London in 2012. Cashew cream felt modern then; today it’s a familiar and much-loved way to add silkiness to vegan dishes. It’s easy to make, extremely adaptable, and can be used in both sweet and savory preparations.
What makes it so useful:
- It enriches and thickens soups, stews, curries, and porridges.
- With a few added ingredients it becomes a flavorful topping for many dishes.
- Texture and flavor are easy to tailor, from ultra-smooth to spoonable.
- It’s quick to prepare with minimal equipment.
What you’ll need
Below are the main ingredients and a few notes to guide your choices.
- Use nuts labeled as raw cashews. These are typically steamed to remove shells and any irritants but are not the same as jarred or fully roasted cashews. “Raw” cashews are pale and soft and produce the creamiest result. Cashew pieces work fine and are often less expensive.
- Use filtered water for the cleanest flavor. You can adjust the water volume slightly to change the cream’s thickness; variations below swap some water for other liquids.
Savory additions
For a savory version suitable as a topping or sauce, consider adding:
- Olive oil for smoothness and richness.
- Fresh lemon juice for brightness.
- Garlic powder and onion powder for savory depth.
- Fine sea salt to enhance flavor.
Sweet additions
For dessert or breakfast toppings, try:
- Pure maple syrup for gentle, complex sweetness.
- Pure vanilla extract for warmth and aroma.
- Small amounts of ground cinnamon, nutmeg, or cardamom for cozy spice notes.
- A pinch of fine sea salt to balance sweetness.
Sour cream additions
To create a tangy vegan sour cream, adjust the savory version:
- Replace lemon juice with white wine vinegar for a sharper acidity.
- Add a small amount of white miso paste for umami.
- A touch of nutritional yeast increases savory, cheesy notes.
How to make it
Making cashew cream is straightforward. The basic steps are soaking, draining, blending, and adjusting.
- Soak the cashews in hot water for at least 20–30 minutes, or up to 24 hours for a softer result. If soaking more than a couple of hours, refrigerate them.
- Drain and rinse the cashews thoroughly before blending.
- Add the cashews to a high-speed blender with the water and any ingredients for your chosen variation.
- Blend until the mixture is very smooth and pale. Depending on your blender and soak time this can take 30–60 seconds.
How to use it
- Plain cashew cream is an excellent vegan, gluten-free thickener for hot dishes. It integrates quickly, so add gradually and monitor texture while cooking.
- Savory and sour cream variations make great toppings for baked potatoes, tacos, chili, and grain bowls—anything you’d top with sour cream.
- Sweet cashew cream is delicious spooned over fruit, porridge, pancakes, or vegan desserts.
Expert tips and FAQs
Yes. Adjust the water amount: less water yields a thicker cream suitable for dolloping or piping; more water produces a pourable sauce.
Soaking softens cashews so they blend into a creamy, lump-free texture and helps reduce phytic acid, improving nutrient availability.
A high-speed blender gives the smoothest result quickly. If you have a less powerful blender, soak the cashews longer (up to 24 hours) and be prepared to blend longer; you may need a little extra liquid.
Yes. Store cashew cream in an airtight container in the refrigerator for up to a week.
More favorite vegan cashew recipes
- Cashew milk
- Vegan cheese sauce
- Vegan queso
Cashew Cream and Variations
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Equipment
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High-speed blender (recommended)
Ingredients
Basic recipe
- 1 cup (120 grams) raw cashews
- ½ cup (120 ml) water
Savory variation
- 1 cup (120 grams) raw cashews
- ¼ cup (60 ml) water
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (30 ml) olive oil
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
Sweet variation
- 1 cup (120 grams) raw cashews
- ¼ cup (60 ml) water
- 2 tablespoons (30 ml) pure maple syrup
- 1 teaspoon (5 ml) pure vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cardamom (optional)
- ⅛ teaspoon fine sea salt
Sour cream variation
- 1 cup (120 grams) raw cashews
- ¼ cup (60 ml) water
- 2 tablespoons (30 ml) white wine vinegar
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (5 grams) nutritional yeast
- 1 teaspoon (5 grams) white miso paste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon fine sea salt
Instructions
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Place cashews in a medium bowl and cover with hot water. Soak for at least 30 minutes or up to overnight; refrigerate if soaking more than a couple of hours.
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Drain and rinse the cashews well.
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Add cashews to a high-speed blender with the water and any other ingredients for the variation you chose.
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Cover and blend until very smooth and pale, about 30–60 seconds depending on your blender.
Notes
- “Raw” cashews sold in stores have typically been steamed to remove shells and any irritants; they are different from roasted cashews. Choose pale, soft cashews for the best texture.
- Filtered water works well, and variations replace some water with other liquids to change flavor and consistency.
- Adjust water to make the cream thicker or thinner as needed.
- Soaking improves blendability and reduces phytic acid, which can interfere with nutrient absorption.
- A high-speed blender gives the creamiest result; if you don’t have one, soak the cashews longer and expect to blend longer.
- Stored in an airtight container, cashew cream keeps in the refrigerator for about a week.
Nutrition
Nutrition information is automatically calculated and should be treated as an approximation.