Whether you are vegan or simply looking to cut down on dairy, this simple vegan cashew cream recipe is an essential staple you will keep on coming back to.
Whether you are vegan or simply looking to cut down on dairy, this simple vegan cashew cream recipe is an essential staple you will keep on coming back to. From sweet to savoury versions, you can customise it endlessly.
I use it a lot and even included it in my cookbook “Less Meat, More Plants“.
Made with just three ingredients, it is a versatile dairy-free substitute to single cream, double cream, or sour cream. It can even double up as a dip! As explained in the recipe notes below, you can adjust the consistency by varying the amount of water.
However, it is calorie-dense, so if you are watching your waistline, enjoy it in moderation!
This cashew cream will keep in the fridge in an airtight container for 5 to 7 days.
In this post
What can I use this cashew cream for?
This cream is super versatile and can be used in a variety of ways such as:
- As a creamy addition to soups, sauces, gravy, pasta, grains, smoothies, and dressings.
- As a cooling dip for buffalo cauliflower wings, falafels, or raw vegetables.
- As a topping for desserts to dairy-free cheesecakes, pancakes, waffles, roasted fruits, or fruit salads.
- As a non-dairy creamer in coffee or tea.
Can I vary the consistency?
This cashew cream has the thick consistency of double cream (US / heavy cream). You can vary the amount of water to make it more or less liquid as follows:
- For single cream or half-and-half, increase the total amount of water to 300ml (US 1 1/4 cups).
- For a scoopable cream or dip, decrease the total amount of water to 180ml (US 3/4 cup).
Can I vary the flavour of this cashew cream?
Yes, you can vary the flavours and, in fact, the possibilities are endless.
- Sweet Cashew Cream: Add a touch of sweetness by blending in maple syrup, agave nectar, honey, or a few pitted dates. Take it a step further with some vanilla extract, cinnamon, ginger, cocoa powder, espresso powder, matcha powder, or blended fresh fruits like strawberries or mangoes.
- Savoury Cashew Cream: Add garlic, onion powder, cumin, coriander nutritional yeast, lemon or lime juice, or Dijon mustard.
- Spicy Cashew Cream: Add smoked paprika, chilli powder, sriracha, hot sauce, chipotle, or cayenne pepper before using as a dip or dressing.
- Herb-infused Cashew Cream: Blend fresh herbs like basil, coriander, parsley, dill, or mint before adding to pasta, salads, or using as a dip.
Common questions about this cashew cream recipe
It is best to use raw, unsalted cashews for making this recipe. Roasted cashews can alter the flavour and may not blend as smoothly.
Yes, you can freeze this cashew cream. Store it in an airtight container or freezer bag, leaving a bit of room for expansion. Before using it, leave it to thaw in the refrigerator overnight and give it a good stir before using.
I hope you enjoy this vegan cashew cream recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Simple Vegan Cashew Cream
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
- 150 g unsalted cashews
- 250 ml water see note 1
- 1/2 tsp salt
Optional:
- juice of 1 lemon – to taste
Instructions
- Place cashews in a bowl. Cover with boiling water. Set aside to soak for 20 minutes.
- Drain cashews. Place in a high-powered blender with the water (please read note 1 to vary consistency). Blend until smooth.
- Add salt and lemon juice to taste.
OPTIONAL ADD-ONS:
- nutritional yeast + 1 garlic clove (for cheesy flavour), sriracha or hot sauce + 1 garlic clove (for something spicier), maple syrup (for something sweeter as an alternative to whipped cream) etc…
Notes
This cashew cream has the thick consistency of double cream (US / heavy cream). You can vary the amount of water to make it more or less liquid as follows: – For single cream or half-and-half, increase the total amount of water to 300ml (US 1 1/4 cups) – For a scoopable cream or dip, decrease the total amount of water to 180ml (US 3/4 cup)
Nutrition
Find this recipe online:
https://theflexitarian.co.uk/recipe-items/simple-vegan-cashew-cream/
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