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cashew cream

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.
Course Basics, Dip
Cuisine Mediterranean, Vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup
Calories 717kcal
Author Bianca Haun | Elephantastic Vegan


  • 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: 1cup | Calories: 717kcal | Carbohydrates: 40g | Protein: 24g | Fat: 57g | Saturated Fat: 10g | Sodium: 1184mg | Potassium: 851mg | Fiber: 4g | Sugar: 8g | Vitamin C: 6mg | Calcium: 48mg | Iron: 9mg