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Cashew Cream

This Cashew Cream is the perfect base for sauces and dips. You can add it into tomato soup, use it for carbonara, or a creamy mushroom sauce.

cashew cream

This is a very basic cashew cream recipe that I use for various dishes like Spaghetti Carbonara, as a dressing or dip, a spoonful into creamy tomato soup, etc.

I really love how easy it is to make this cashew cream. Soak the cashews, then just dump all the ingredients in the blender. Blend. Done. It couldn’t be any easier.

Depending on what you want to do with it, you can also add garlic (start with 1 clove and work your way up) or herbs like cilantro, basil or parsley.

You can make it thicker or thinner by adding more or less water. Also, you can always add more water when cooking if it thickens up too much.

A few months ago, I bought a blender with a smaller container to make sauces, and it’s doing a great job for this recipe. If you’re using a blender with regular-sized containers, you might have to double the recipe (just to keep that in mind). 

How to make Cashew Cream

The ingredients

You will need: 

  • raw, unsalted cashews
  • lemon juice
  • salt
  • water

The basic steps

soaking cashews

Step 1: Soak the cashews in water overnight. Rinse. Drain.

cashews in blender

Step 2: Add all the ingredients in a blender. 

cashew cream sauce in blender

Step 3: Blend until smooth. Done and done!

cashew cream

You can use the cashew cream immediately, or store it in the fridge (air-tight jar!) for up to 4 days.

Uses for this Cashew Cream

  • Spaghetti Carbonara
  • add a spoonful into creamy tomato soup
  • creamy vegan mushroom pasta (swap the soya cuisine with this cashew cream)
  • salad dressing
  • use as a dip

Love it? Rate it!

I hope you will enjoy this Cashew Cream as much as I did! Let me know if you give it a try!

And don’t forget to rate the recipe if you like it, this helps other users figure out if it is worth a try! 

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Cheers, Bianca

cashew cream

Cashew Cream

Bianca Haun | Elephantastic Vegan
This Cashew Cream is the perfect base for sauces and dips. You can add it into tomato soup, use it for carbonara, or a creamy mushroom sauce.
5 from 1 vote
Prep Time 5 minutes
Total Time 5 minutes
Course Basics, Dip
Cuisine Mediterranean, Vegan
Servings 1 cup
Calories 717 kcal


  • 1 cup cashews raw, unsalted
  • 1/2 cup water + more water for soaking the cashews
  • 3 teaspoons lemon juice
  • 1/2 teaspoon salt


  • Cover the cashews with water and let them soak overnight in the fridge. The next day, rinse and drain.
  • Add all the ingredients in a blender. Blend until completely smooth. Done!


Storage: Store the cashew cream in an air-tight jar in the fridge for up to 4 days.


Serving: 1cupCalories: 717kcalCarbohydrates: 40gProtein: 24gFat: 57gSaturated Fat: 10gSodium: 1184mgPotassium: 851mgFiber: 4gSugar: 8gVitamin C: 6mgCalcium: 48mgIron: 9mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Recipe Rating


Thursday 3rd of December 2020

This might be a silly questions but is the 1/2 c of h2o for soaking the cashews then thrown out or is it for after the cashews are soaked and added to the blender w nuts lemon juice and salt?


Sunday 6th of December 2020

Thanks for asking! I've edited the recipe to make it a bit clearer. The 1/2 cup of water is for the blender. You will need additional water for soaking the cashews but the amount of water for soaking is not that important, just make sure the cashews are covered - of course this also depends on the size of the container. :) Hope you'll enjoy!


Tuesday 5th of May 2020

I use cashews for so many things. I make a fermented cashew cream that is turned into butter.

Unfortunately, the only store in my area with good raw cashews has been out of cashews since this pandemic picked up in my area. They are never out of cashews! I'm guessing lots of people are realizing how versatile cashews are?


Thursday 7th of May 2020

haha oh no. :D