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.
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.
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
You will need:
- raw, unsalted cashews
- lemon juice
The basic steps
Step 1: Soak the cashews in water overnight. Rinse. Drain.
Step 2: Add all the ingredients in a blender.
Step 3: Blend until smooth. Done and done!
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!
- 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!