Classic Cashew Cream
User Reviews
5
-
Cook Time
5 mins
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Soaking Time
15 mins
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Total Time
20 mins
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Servings
16
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Calories
51 kcal
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Course
Condiments
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Cuisine
American
Classic Cashew Cream
Description
Starting with cashews soaked overnight or boiled briefly, this recipe blends the nuts with measured water and flavorings to create a creamy, thick paste. The inclusion of garlic adds savory depth, while nutritional yeast contributes a cheesy, umami character. Lemon juice provides brightness and acidity, balanced by salt and freshly cracked black pepper. Onion powder rounds out the flavor for warmth and complexity.
The blending process takes several minutes, ensuring thorough smoothing and incorporation of all ingredients. The creamy texture is thick but pourable, suitable for numerous culinary uses such as creamy soups, pasta sauces, dips, or as a base for vegan substitutes in various dishes.
The recipe notes mention flavor variations available through linked content. Adjusting water quantity controls consistency from thick to more pourable. Seasonings can be modified to taste after blending, enhancing saltiness, acidity, or umami as preferred.
Ingredients
- 1 cup raw cashews soaked in cool water overnight (or boil with water in a saucepan for 15 minutes
- ½ - ¾ cup (120 - 180 mL) water (see the cashew : liquid ratios in the blog post)
- 2 cloves garlic roughly chopped
- 1/2 teaspoon sea salt plus more to taste
- black pepper freshly cracked, to taste
- 2 tablespoons nutritional yeast
- 2 tablespoons lemon juice
- 1/2 teaspoon onion powder
Instructions
- Drain the cashews and rinse with fresh water.
- Add the cashews to a high-powered blender or food processor along with the water, garlic, salt, pepper, nutritional yeast, lemon juice, and onion powder. Blend on high speed until smooth, thick and creamy, scraping down the sides with a silicone spatula as you go. This will take about 2 minutes in a high-powered blender like a Vitamix, or about 4 minutes in a food processor.
- Taste and adjust for seasonings, adding more salt for saltiness, more nutritional yeast for cheesy/umami flavors, or more lemon juice for acidity.
Notes
- Soak cashews overnight or boil them to soften for easier blending and smoother texture.
- Adjust water amount to achieve desired cream consistency, from thick to more pourable.
- Season with additional salt, nutritional yeast, or lemon juice after blending to balance flavor.
- Use this cashew cream as a dairy-free base for sauces, dressings, or creamy dishes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Calories | 51kcal | 3% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 74mg | 3% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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