Go Back
–+ servings

Vegan Cashew Cream

This cashew cream is a delicious alternative to traditional heavy cream as it is dairy-free, vegan, and incredibly versatile. With a few little twists, you can make it sweat, savory, or sour cashew cream. It is a perfect replacement for cream-based sauces.
5 from 1 vote
Print Pin
Prep Time: 6 hours
Cook Time: 2 minutes
Total Time: 6 hours 2 minutes
Servings: 1.5 Cups
Calories: 39kcal
Author: Anna

Equipment

  • Bowl
  • high-speed blender

Ingredients
 

  • 1 cup (140 g/5 oz) raw cashew nuts
  • ½ cup water, (more as needed)
  • ¼ tsp of salt

Instructions

  • Place 1 cup (140 g/5 oz) raw cashew nuts in a bowl and cover them with enough filtered water to submerge them. Transfer the bowl to the fridge. Soak them for at least 6 hours or overnight.
    Alternatively, pour boiling water over the cashews and soak them for 1-2hours.
  • Once the cashew nuts are soft, drain and rinse them. Add them to a blender with ½ cup water and ¼ tsp of salt. Blend them for 1-2 minutes or until you have obtained a smooth cream. If desired, add more water for a thinner consistency.
  • If desired, add flavors to make a sweet, savory, sour cashew cream, as stated in the blog. Then blend again.

Nutrition

Serving: 1tbsp | Calories: 39kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.6g | Sodium: 30mg | Potassium: 46mg | Fiber: 0.2g | Sugar: 0.4g | Calcium: 3mg | Iron: 0.5mg
Course: Cooking Basics, How to, Sauce
Cuisine: dairy-free, Vegan
Keyword:Cashew Cream, Dairy-Free Cream, Dairy-Free Sour Cream, Vegan Cream, Vegan Sour Cream
©EatWellwithAnna. Content and photographs are copyrighted. Sharing this recipe is encouraged and appreciated. Copying and/or pasting full recipes and photos to any social media is strictly prohibited.
Tried this recipe? Leave a comment below and share a photo on Instagram. Tag @EatWellwithAnna and hashtag it #eatwellwithanna!