π₯ From The Exclusive Collection of Free Plant-Based Recipes π₯
π©π»βπ³ By Plant-Based Nutrition Professional Chef Susy π₯ Designed For Sustainable Weight Loss & Weight Maintenance π
How to Make Plant-Based Cashew Cream (No Soaking Required!)
Say hello to the creamiest, dreamiest vegan cashew cream youβll ever makeβno soaking required. Quick, easy, and packed with flavour, itβs perfect for both seasoned vegans and plant-curious newbies. π±β¨
Prep Time: 5 Mins | Cook Time: 12 Mins
Total Time: 17 Mins | Servings: Adjustable
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Plant-based cashew cream is one of those recipes I suggest to every vegan newbie I meet. Itβs just that good (and easy to make). But I really wonderβ¦ why donβt I have it here on my food blog?
Weβve got so many recipes using cashews, from soups to pastas to cheese sauces to overnight oats and more, but not one dedicated to the creamy perfection of cashews themselves? OMG I must apologise to you, plant-based friends ππΌ
So letβs quickly dive inβwithout wasting another minute!
Table of Contents
Why This Recipe Works
So Affordable
A sauce that is so good but costs no more than a quid or two (less than a couple of bucks)? None of us will dare to say no to that π Seriously, vegan cashew cream doesnβt need any fancy ingredients. You will find most of them in your pantry. And even if you donβt, thereβs nothing expensive here. Just simple, basic stuff available at every grocery store.
Delicious
Vegan cashew cream is likeβ¦ Mmmβ¦ I canβt find the best words to do justice to this heavenly dip. I think youβre gonna need to try the recipe to find out for yourself. But one thing I can guarantee: itβs gonna be the best nut-based thing you have ever triedβyou wonβt believe itβs dairy-free (AND gluten-free!).
Nutritious
Tired of counting calories from sauces? Not anymore, though. Cashew cream has minimal caloriesβand itβs rich in all the βgoodβ nutrients. 5 g protein per serving. 6 g healthy fats. 2 g fibre. And plenty of trace vitamins and minerals.
Recipe Ingredient Notes
Cashews. You will, of course, need cashews. Raw cashews work best for this recipe. Cashew pieces or whole cashews work, too. I wouldnβt recommend roasted cashews, though. Itβs because they give the sauce a nutty, cashew-y flavour to the sauce. Now, donβt get me wrong. I love the taste of cashews. But thatβs not what weβre aiming for here. We want a neutral-flavoured dip that pairs with everything on the table. Also, roasted cashews donβt plump up as much as raw cashews when boiled/soaked. This means the sauce wonβt be as thick with roasted cashews.
Soya milk. The liquid base for your vegan cashew cream. Water can also be used, but I prefer soya milk because it gives a much richer final product. See Tip 1ππΌ Any plant-based option (including cashew milk!) is acceptable. My favourite alternative is homemade oat milk π₯
Nutritional yeast. Gives the cream an authentic cheesy flavourβquite similar to this healthy, low-fat plant-based cheese sauce.
Garlic clove + onion powder. Probably sounds like an uncommon combo for a sauce recipeβ¦ but itβs absolutely essential. And donβt worry, the sauce wonβt taste garlicky/onionish. Both the ingredients are only there to add a slightly pungent bite.
Carrot. Adds a touch of natural sweetnessβand gives the sauce a subtle, beautiful golden hue. Standard carrots work just fine for cashew cream. You can also use baby carrots, but make sure they are not overly sweetened (sometimes packaged baby carrots have added sugars).
Apple cider vinegar. One of the secret ingredients. It mimics the acidity found in dairy-based creamsβand brightens up the faint taste of cashews.
Himalayan pink salt. Rounds up the overall flavours.
Helpful Equipment
Pot (to boil cashews, carrots, garlic)
High-speed blender
How to Make Plant-Based Cashew Cream
Boil the hard ingredients (the cashews, carrots, and garlic) in a pot (See Tip 2). Allow the water to simmer for about 10 minutes, or until everything softens fully.
Drain the boiled ingredients. Put them in a high-speed blender (See Tip 3). Now add the rest of the ingredients, and blitz. I would recommend scraping down the sides at least once for a smooth consistency.
Take a look at the cream. Do you want the sauce to be thinner? It needs more soya milk. Do you wish for it to be thicker? Blend again, for longer.
Enjoy immediately spread on fresh bread with your favourite toppings or sides, or store it for later π
Variations, Ideas & Notes
Recipes are a guidelineβtaste and tweak to your liking with more or less of your favourite ingredientsβ¦
Substitutions
Water instead of plant-based milk.
Powdered garlic instead of fresh.
Pumpkin purΓ©e instead of a carrot (hereβs a super easy recipe for delicious homemade pumpkin purΓ©e).
Miso paste instead of nutritional yeast.
Lemon juice instead of apple cider vinegar.
Optional Add-ons
Dijon mustard
White pepper
Liquid smoke
Fresh herbs
Lemon or lime juice (to transform cashew cream into a type of sour cream)
Vanilla extract + maple syrup (for a type of sweet cream)
Notes
You need to adjust the method and blending time if doubling/tripling the recipe.
Recipe inspired by Rainbow Plant Life.
Pro Tips for Making Vegan Homemade Cashew Cream
Use less soya milk for a thicker cream (perfect for frostings, cakes, desserts, etc.). Add more soya milk for a thinner texture (suitable for pasta, curries, soups, etc.).
Cashews soaked for too long can taste bitter (especially if left out of the fridge). I often forget to drain the cashews after a couple of hours (thanks to my goldfish memory, ugh!), so Iβve started using the boil method instead. Works perfectly fine!
If youβre someone who plans on making basics like cashew cream often, I would recommend investing in a high-speed, powerful blender. Not only will your sauces be ready in a moment, but youβll also notice theyβre much creamier. I own a Thermomix and a Ninja, but Iβve also heard great reviews about high-speed Vitamix and KitchenAid blenders.
A blender, not a food processor, is your best bet for an ultra-smooth cream texture. Iβm not completely knocking out a food processor thoughβit works, but the texture will be a bit grainy by comparison.
Frequently Asked Questions
What is the best ratio of cashew to liquid?
The exact answer depends on what you will use your cashew cream for.
How to use plant-based cashew cream?
As a substitute for dairy cream, of course π Okay, no jokes now. There are countless ways to enjoy vegan cashew cream. My top favourite is to use it as a creamy ingredient in recipes likeβ¦
How to store cashew cream?
Vegan homemade cashew cream will stay fresh in the fridge for up to 7 days. But make sure to keep it in an airtight containerβwe donβt want to taste weird fridge smells in our delicious dip!
Is there a nut-free alternative to cashew cream?
Try sunflower seeds or silken tofu for a nut-free version with a similar creamy texture.
How can I make my cashew cream thicker or thinner?
Use less soy milk for a thicker consistency (great for spreads) and more for a thinner sauce (perfect for soups and pastas).
Did You Love the Recipe as Much as I Do?
Leave a βββββ rating and review on the recipe card belowβand donβt forget to tag me @plantbasedsusy on Instagram to show me your π©π»βπ³MasterChef creation π€
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