Cashew Cream (Gluten Free & Vegan)

A bowl of silky cashew cream sauce next to a smaller bowl of raw cashews on a metal surface. the words "How to make cashew cream" are on the image.

4.8 from 5 reviews

Uh oh!! Did you forget to soak your cashews? No worries! Check out the 'quick-soak method' in my blog post above. Now only 30 minutes stands between you and decadent cashew cream!


  • 1.5 cups raw unsalted cashews
  • 3/4 cup filtered water, plus more for soaking
  • juice of half of 1 large lemon
  • 1/2 - 1 teaspoon coarse kosher salt


  1. Place the cashews in a bowl and fill with filtered water at least an inch above the cashews. Allow the cashews to soak for 4-6 hours or up to overnight. Drain and rinse the cashews well.
  2. Place the cashews, filtered water, lemon juice, and salt in a high powered blender or food processor. Blend until desired consistency, stopping to scrape the sides as necessary.
  3. This cashew cream will last in the refrigerator for 3-4 days and can be frozen for up to 6 months. If you choose to freeze it be sure to run it through the blender really quick after you defrost it to eliminate any lumps.


Keywords: cashew cream, vegan

Recipe Card powered byTasty Recipes
Shopping cart
There are no products in the cart!
Continue shopping