Cashew Cream Regular and Thick
Elevate your plant-based cooking with this versatile Cashew Cream recipe, perfect for both regular and thick consistencies! Made with just a handful of wholesome ingredients—raw cashews, water, and optional hints of salt and lemon juice—this dairy-free alternative is incredibly creamy, rich, and customizable. Whip up the regular version for pourable delights like pasta sauces or salad dressings, or opt for the thick rendition to create a luscious spread for sandwiches and crackers. A quick prep time of just 10 minutes (after soaking the cashews) means you'll have this silky, vegan staple ready in no time. With its smooth texture and neutral flavor, this cashew cream is the ultimate base for sweet or savory dishes, and it's perfect for anyone seeking a healthy, plant-based indulgence.
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Recipe Information
Ingredients
- 1 cup Raw cashews
- 2 cups Water (for soaking)
- 0.75 cup Water (for blending, regular consistency)
- 0.25 cup Water (for blending, thick consistency)
- 0.125 teaspoon Salt (optional)
- 1 teaspoon Fresh lemon juice (optional for more tanginess)
Instructions
Place the raw cashews in a bowl and cover them with 2 cups of water. Allow them to soak for at least 4 hours or overnight. Soaking softens the cashews, making them easier to blend into a creamy texture.
After soaking, drain and thoroughly rinse the cashews under cold water until the water runs clear.
Transfer the soaked cashews to a high-speed blender.
For regular consistency (pourable), add 3/4 cup of fresh water. For thick consistency (spreadable), add 1/4 cup of fresh water.
If desired, add a pinch of salt and 1 teaspoon of fresh lemon juice for flavor.
Blend on high speed for 1-2 minutes or until the mixture becomes smooth and creamy. Scrape down the sides of the blender as needed to ensure all cashews are fully blended.
Taste the cashew cream and adjust seasoning if necessary. For a thinner consistency, add more water 1 tablespoon at a time and blend again.
Use immediately or store in an airtight container in the refrigerator for up to 5 days. The cashew cream may thicken slightly in the fridge; stir in a small amount of water to loosen if needed.
Nutrition Facts
Calories |
196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 79 mg | 3% | |
| Total Carbohydrate | 10.8 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 2.2 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 236 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
