Hibiscus Cashew Cream

Hibiscus Cashew Cream recipe by @beardandbonnet on

The act of dipping, slathering and schmearing food in a decadent sauce really takes the whole experience of eating to the next level, am I right?! Look, I love food in general, but when you put an amazing sauce in front of me you are really starting to speak my love language.

This hibiscus cashew cream is the latest recipe on the site to be inspired by edible flowers. The tart and tangy flavor of the hibiscus is tamed by the addition of earthy sweet roasted beets, cashews and a little vegan beef broth. This sauce is great on our Crispy Black Bean Taco Cups, but it is also mind blowingly good with a simple crudite. 

Hibiscus Cashew Cream recipe by @beardandbonnet on

Hibiscus Cashew Cream

  • Author: Beard and Bonnet
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 1 3/4 cup


  • 1 cup raw cashews, pour boiling water over the cashews and soak for 2-4 hours
  • 1 1/4 cups boiling water
  • 1/4 cup dried hibiscus flowers
  • 1 small clove garlic, roughly chopped
  • 1/4 cup chopped roasted beets
  • 1/4 cup minced red onion
  • zest of 1 lime plus 1 tablespoon juice
  • 1 teaspoon kosher salt
  • 1 tablespoon minced jalapeno
  • 1 tablespoon Massel All Purpose Bouillon & Seasoning Granules, beef flavored, if you don’t have Massel use 1 vegan beef bouillon cube, crumbled to a powder.


  1. Drain and rinse the soaked cashews and place in a blender.
  2. Pour the boiling water over the hibiscus leaves and allow to steep for 5-8 minutes.
  3. Pour the liquid and the hibiscus leaves into the blender with the cashews. Add the remaining ingredients to the blender and blend until completely smooth.



  1. Jason Pluym

    What do you mean by “the soaking in boiling water for 2-4hours”…you mean to keep your water boiling for so long or keep it on a simmer…

    • So sorry for the confusion Jason. Bring the water to a boil, pour it over the cashews and let them soak for 2-4 hours. You do not have to keep the water simmering. I’ll reword the recipe so that it is easier to understand.

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Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.