In this post, I share my classic cashew cream recipe plus four other fun flavor variations that will jazz up a variety of meals. You’ll also find tips on getting the best texture, the ideal liquid to cashew ratio, and plenty of ways to use it in everyday meals.
Ingredient Spotlight
Water or plant-based milk. In order to liquefy cashews, you need some liquid. Water is the most commonly used, but you could use an unsweetened plant milk for extra creaminess. Salt. Salt is absolutely necessary, just like it is any almost any sauce or vinaigrette. Non-negotiable. My recipes call for sea salt. If using Diamond Crystal kosher salt, use almost double the amount. Lemon juice. An acidic ingredient is needed to neutralize the faint taste of cashews and to brighten it up. The above ingredients are essential, but you can make cashew cream taste even better by adding a few extra ingredients. Nutritional yeast. A superstar vegan ingredient that adds a nice savory, slightly cheesy flavor. Garlic. A small amount of raw garlic brings a nice, sharp, pungent bite. Lemon zest. When you want a zingy fresh bite, just a small amount of lemon zest will go a long way. Additional ingredients. As you’ll see below, you can create flavor variations by adding fresh herbs, hot sauces, and spices.
The Ratio of Cashews to Liquid
The best cashew to liquid ratio depends on what you are using your cashew cream for. In order of thickness, here is my recommended cashew to liquid ratio for 1 cup of raw cashews. Super thickUse for: Frosting for cakes/cupcakes/desserts (I recommend using plant milk as the liquid)Ratio: 1 cup cashews : 1/4 cup liquid Metric: 135g cashews : 60 mL liquid Very thickUse for: A vegan dip or as a filling in raw desserts/cakeRatio: 1 cup cashews : 1/3 cup liquid Metric: 135g cashews : 80 mL liquid ThickUse for: A dip; spoon over savory food; stir into soups, curries and pasta saucesRatio: 1 cup cashews : 1/2 cup liquid Metric: 135g cashews : 120 mL liquid
Watch! How to make this recipe
Below is a recipe for the classic version. But you can keep reading for more flavor variations and ideas for how to use cashew cream. Note: If you are using a small blender cup (e.g., 32 ounces or smaller), you can make a super thick or very thick version. But if you have a larger blender container (e.g., a 64 ounce container), it will be very difficult if not impossible to do so – you need at least 1/2 cup liquid (for 1 cup of cashews). So if you are looking to make a really thick version but only have a large blender container, use (a) a food processor, OR (b) use your blender but make a bigger batch so you have at least 1/2 cup of liquid. Also note that cashew cream does thicken a fair amount as it rests in the fridge.
Flavor Variations
In addition to the classic recipe, I’ve included four fun flavor variations to add more variety to your meals!
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
How to use cashew cream
The beauty of cashew cream is that it’s so versatile, especially when you have so many flavor variations to choose from. Below is a roundup of fun and easy ways to incorporate cashew cream into your meals.
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Drizzle over roasted veggies. Roasted winter squash is particularly good with the Rosemary-Miso Cashew Cream. Broccoli is particularly good with the Ginger-Sriracha version.
Make a creamy pasta sauce. A great alternative to dairy-based creamy pasta sauces. Add your favorite spices and herbs and get creative, like in this Spicy Turmeric Cashew Cream Pasta.
An alternative to sour cream. To get that characteristic sour cream tang, add a bit of apple cider vinegar to your cashew cream recipe. You can find my cashew sour cream recipe in my Crunchwrap Supreme blog post.
Spoon over grain bowls or proteins. Serve burrito bowls with the Cilantro-Lime Cashew Cream
Drizzle the Ginger-Sriracha Cashew Cream over baked or fried tofu and rice bowls.
Stir into mashed potatoes, soups, or pastas for added indulgence. If you love my Lentil Bolognese recipe, it’s even better with cashew cream stirred into it. If you have my cookbook The Vegan Instant Pot Cookbook, cashew cream is SO good stirred into the Pumpkin Farrotto.
Dips or spreads. Serve the Cilantro-Lime version as a dip or sauce for quesadillas, spoon into burritos, or dollop onto tacos.
In casseroles. Replace dairy-based cream sauces with cashew cream in gratins and casseroles, like this Creamy Lentil Winter Bake.
With oatmeal or porridge. Stir a sweet cashew cream, such as the Cinnamon-Vanilla version, into cooked oatmeal or porridge for a breakfast treat
An alternative to mayo. Use cashew cream as a sandwich spread or lather it onto wraps, like the below wrap filled with smashed chickpeas, roasted sweet potatoes, kale, and cashew cream.
In desserts. Use a sweet cashew cream, such as the Cinnamon-Vanilla version, as a filling for raw cakes and tarts, or make this Fig Tart with Coconut-Cashew Cream. Or, stuff into dates for a healthy and quick treat.
