So the other night we were making some vegan chili (recipe coming soon!) and I wanted to serve it with some plain cashew cream.
- Because it looks nice; and
- Because it cuts some of the spiciness from the chili!
And I suddenly realized that I didn’t have any such recipe on the blog. What an oversight!
Everybody needs a recipe for a basic cashew cream. You can fancy it up with some crushed garlic or other spices, and fresh herbs but the straight up basic version of cashew cream is a total winner of a recipe that can be used for so many things.
So of course it was a must that I get to work putting such a recipe on the blog right away!
This simple 4-ingredient recipe is ready in 5-minutes, doesn’t require any pre-soaking of the cashew nuts (unless you have a particularly weak model blender) and is just a total breeze to prepare.
Use this cashew cream wherever a dollop of cream is required! It’s a savory cream though (not sweetened) so more tends towards the savory dishes, though that can be easily rectified by adding in some maple syrup for sweetness if a sweeter cashew cream is required.
Black pepper, crushed garlic, hot sauce, nutritional yeast, fresh herbs are all good additions, but if you’re looking for a cashew cheese sauce, then you’re looking for this sauce!
This version is the basic version, the ‘classic’ version really, which is great because the flavor doesn’t clash with anything, it goes with everything! So you can add to it as you like, or leave it as is because it’s fantastic just the way it is too.
So I hope you will love our simple vegan cashew cream! It is:
- Ready in 5 minutes!
- Super easy
- Great with everything!
- So creamy and delicious!
Keep leftovers in a sealed container in the fridge and consume within a few days.
What do you think of this classic vegan cashew cream? Let us know in the comments and please rate the recipe too, it’s so helpful! Thank you!
For more delicious dressings and sides check out these recipes:
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This creamy and delicious 4-ingredient simple vegan cashew cream is great with absolutely everything! It’s the perfect blank canvas for a vegan cream that you can flavor as you like, or have as is as the perfect cream substitute.
- 1 cup (150g) Raw Cashews*
- 1 Tbsp Lemon Juice (Freshly Squeezed)
- 1/2 cup (120ml) Water
- 1/2 tsp Salt
- Add the cashews, lemon juice, water and salt to the blender jug and blend until smooth.
- Serve with fresh chopped herbs (optional).
*Don’t soak the cashews first, it’s not needed/required in this recipe.
*Optional additions to this recipe could be: crushed garlic, apple cider vinegar (for more of a sour cream), maple syrup for a sweeter cream, nutritional yeast (for cheesy flavor), hot sauce for spiciness, the options are endless!
- Serving Size: 1/4 of the recipe
- Calories: 208
- Sugar: 2.3g
- Sodium: 299mg
- Fat: 16.4g
- Saturated Fat: 2.9g
- Carbohydrates: 11.7g
- Fiber: 1.2g
- Protein: 6.8g
Keywords: cashew cream