Cashew cream is the vegan invention for adding creaminess to soups and sauces without dairy! And it takes 5 minutes of hands on time. Here’s how to make it.
- 1 cup raw or roasted cashews*
- 3/4 cup water or vegetable broth
- 1/2 teaspoon kosher salt
- Place the cashews in a bowl and cover them with water. Soak for at least 1 hour (or the very least, 30 minutes if you have a high speed blender). For preparation in advance, you can soak the cashews overnight, which is even better.
- Drain the cashews. Add the cashews, broth or water, and salt to a blender, then blend on high for 1 minute. Stop and scrape, then add additional liquid if necessary to come to a creamy consistency. Blend for several minutes until creamy and smooth. (Store in a sealed container in the refrigerator for up to 1 week or in the freezer for several months.)
*This recipe doesn’t call for salted cashews, but if that’s all you can find, add only half of the kosher salt when you first blend the sauce. Then add additional salt to taste.
- Category: Sauce
- Method: Blended
- Cuisine: Vegan
Keywords: Cashew cream, How to make cashew cream, How to soak cashews, Cashews, Cashew Recipes, Vegan Cheese, Vegan Cream