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–+ servings
A glass jar has been filled with dairy-free cashew cream. There's another small bowl of the cream and some soaked cashews in the background.
4.58 from 68 votes

All-Purpose Cashew Cream Recipe

Author - Gena Hamshaw
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Cook Time: 5 minutes
Soaking time 8 hours
Total Time: 8 hours 5 minutes
Yields: 6 servings

Ingredients

Optional savory flavoring:

  • 2 teaspoons freshly squeezed lemon juice
  • 1 clove minced garlic
  • Dash paprika
  • Dash onion powder

Optional sweet flavoring:

  • 1 teaspoon vanilla extract
  • 1-2 tablespoons maple syrup
  • 1/4 teaspoon cinnamon (if desired, or a pinch of cardamom, ginger, or chai spice)

Instructions

  • Place the cashews in a mixing bowl and cover them with enough water to submerge them by a few inches. Transfer the bowl to the fridge overnight. Alternatively, pour boiling water over the cashews for 1-2 hours or more. Drain the cashews.
  • Place all ingredients, starting with only 1/2 cup water, in a high speed blender or food processor. Blend or process until completely smooth. The process should take about 1-2 minutes in a high speed blender and about 4 minutes in a food processor. If using a food processor, stop a few times to scrape down the bowl and then continue processing Drizzle in extra water as needed to reach a creamy and very smooth consistency.
  • Add sweet or savory flavorings of choice, if desired. Serve or store an airtight container in the fridge for up to 5 days.