Cashew Cream

A smooth and versatile cashew cream, perfect for spreading on your favorite bread or crackers, or using in recipes as a dairy-free cream replacement.

This creamy and smooth dairy-free cream alternative is ideal for adding a special touch to your toast, crackers, raw vegetables, or even as a base for a creamy vegan cashew pasta sauce. Made with soaked cashews and a touch of lemon, garlic, and nutritional yeast, it’s a healthy and tasty option for any time of day.

Preparation time
4 hours
Cooking time
10 minutes
Total time
4 hours 10 minutes

Ingredients

  • ½ cup raw cashews (soaked for at least 4 hours)
  • 1 clove of garlic
  • 1 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • ¼ cup water
  • 1 tsp tahini
  • 1 pinch of turmeric
  • Salt and pepper to taste

Instructions

  1. Drain the soaked cashews and place them in a blender or food processor.
  2. Add the garlic, lemon juice, nutritional yeast, and 2 tablespoons of water. Blend until smooth and creamy, adding more water if necessary until you have a smooth and even consistency.
  3. Season with salt and pepper, add the turmeric, and blend again.
  4. Serve on crackers, bread, fresh veggies, pasta, or whatever you like!
  • For an extra flavor boost or to make a cashew pasta sauce, add fresh herbs like dill, oregano, or parsley before blending.
  • Use it as a spread for sandwiches, as a dip for raw vegetables, or as a salad dressing.
  • Store the spread in an airtight container in the refrigerator for up to 4 days.
  • For a completely smooth spread, soak the cashews for at least 12 hours.
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