Soak raw cashews, drain them, and blend with fresh water for a creamy cashew sauce that can go from spoonable to pourable with a splash of liquid. This vegan cream made from cashews has a mild flavor, so it welcomes lemon and garlic without losing its buttery character.
Vegan cashew cream: the basic recipe
Yield: About 1 1/2 cups, enough for 4 to 6 servings as a sauce. The final amount varies slightly with the water added.
Prep time: About 10 minutes, plus soaking time.
Ingredients
- 1 cup raw, unsalted cashews (about 5 ounces)
- Water for soaking
- 1/2 cup fresh water for blending, plus 2 to 4 tablespoons as needed
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, roughly chopped
- 1/2 teaspoon fine salt, plus more to taste
Raw cashews give this vegan cashew cream a pale color and a gently sweet flavor. Pieces work as well as whole nuts because the blender breaks them down. Roasted cashews have a stronger, toastier taste and may make the result darker; save those for a variation where you want that flavor.
Method
- Soak the cashews. Put the nuts in a bowl and cover with at least 2 inches of water. Cover and refrigerate for 4 to 8 hours, or overnight. For a quicker option, cover them with freshly boiled water and let stand for 20 to 30 minutes. The nuts should look plump and yield easily when pressed between your fingers.
- Drain and rinse. Pour off the soaking water in a colander, rinse the cashews under cool running water, and drain well. Use fresh water for blending.
- Blend. Add the drained nuts, 1/2 cup fresh water, lemon juice, garlic, and salt to a blender. Start on low, then increase to high. Blend for 1 to 3 minutes, stopping to scrape down the sides, until the mixture looks glossy and feels smooth between your fingers.
- Adjust. Add extra water 1 tablespoon at a time if the mixture is too thick to move through the blades or you want a pourable sauce. Blend briefly after each addition. Taste and add a little more salt or lemon juice if needed.
For a thick cashew sauce to serve as a dip, stop when the mixture holds a soft ridge on a spoon. For a cashew cream sauce to coat pasta, add enough water for it to flow slowly off the spoon. If it becomes too thin, blend in a few more soaked, drained cashews; the extra nuts will need the same preparation as the first batch.
Soaking and blending for a smooth texture
Soaking softens the nuts so their particles break down more readily. A high-speed blender can make quick work of them, while a standard blender may need the longer refrigerated soak, several pauses, and a little more liquid. Scrape around the bottom as well as the sides: stubborn bits like to hide there.
Keep the long soak in the refrigerator rather than leaving the bowl on the counter overnight. For the quick method, let the boiled water cool a little before handling the bowl, and drain promptly after the short soak. Do not use the soaking water in the blender; fresh water gives you a clean-tasting base and lets you measure the consistency accurately.
A slightly grainy result usually needs more blending, more soaking, or both. Let the machine rest between runs if its motor gets warm. A tablespoon of water can help the blades circulate the mixture, but adding too much at once can leave you with a thin sauce before the nuts are smooth. When in doubt, pause and scrape. The blender is hardworking, but it cannot negotiate with cashews stuck above the blade.
Choose the consistency for the meal
This vegan cream of cashews thickens as it chills. Stir in a teaspoon or two of water after refrigeration, then add more as needed to restore the texture you want. When warming it, use a small saucepan over low heat and stir often. Add water gradually if it becomes too thick; high heat can cause the mixture to stick to the pan.
For a cashew-based cream sauce served as a dip, use the smaller amount of blending water and serve it cool with cucumbers, carrots, or warm pita. For a dressing, thin a few spoonfuls of this cashew cream that is vegan with water and a squeeze of lemon until the mixture drizzles easily. Taste after thinning, since the added water softens the seasoning.
For pasta, reserve some cooking water before draining the noodles. Toss the pasta with the sauce over low heat, adding reserved water a little at a time until it clings in a thin, silky coat. Start with about 1/4 cup sauce per serving and adjust to taste. A spoonful of pasta water helps loosen the sauce as the noodles absorb moisture.
A sauce made with cashew cream also works over roasted broccoli, baked potatoes, or a bowl of grains and beans. Spoon it on just before serving, or thin it enough to pass around the table in a small pitcher. Its mildness gives crisp, browned vegetables room to shine.
Flavor variations
Make the base once and divide it into smaller portions if you want to try different seasonings. Add stronger ingredients a little at a time, blending or stirring and tasting as you go.
- Herb and lemon: Stir in 2 tablespoons finely chopped parsley or chives and a little grated lemon zest. This is good with potatoes and steamed vegetables.
- Smoky: Add 1/4 teaspoon smoked paprika and a pinch of ground cumin. Spoon it over roasted sweet potatoes and black beans.
- Savory: Blend in 1 tablespoon nutritional yeast, then taste before adding more salt. Use it with mushrooms or a baked potato.
- Ginger and lime: Replace the lemon juice with lime juice and add 1 teaspoon finely grated fresh ginger. Thin the mixture for a grain bowl with crunchy vegetables.
These variations show how cashew cream recipes can begin with the same simple base and take different directions. Keep the liquid modest until the flavorings are mixed in, especially when adding citrus juice. You can always loosen a thick mixture; rescuing a very thin one takes more nuts.
For a garlic-forward cashew cream sauce, add another small clove, or use roasted garlic for a softer, sweeter flavor. Raw garlic becomes more noticeable as the sauce rests, so start with less if you are making it ahead. A pinch of salt and a squeeze of lemon at the end can bring the flavors into focus without making the sauce taste sharply sour.
Ingredients and substitutions
Choose unsalted cashews so you can control the seasoning. If your nuts are salted, reduce the added salt and taste after blending. Lemon juice gives brightness and balances the richness; lime juice gives a slightly different citrus flavor and works especially well with ginger or cilantro.
For a vegan cashew-based cream without garlic, leave the clove out and use chopped herbs or lemon zest for flavor. The base will still be thick and smooth. For a nut-free guest, choose a separate seed or bean sauce and check the other ingredients for that person’s needs; cashews are tree nuts.
Recipes using cashew cream can be scaled for a crowd: blend in batches, keeping the same ratio of nuts to liquid. Other recipes for cashew cream may use different liquid ratios, and that is useful when comparing the intended texture. A filling needs more body than a drizzle. Start with the amount here, then change it in small increments for the job in front of you.
Make ahead and store
Transfer the finished sauce to a clean, covered container and refrigerate promptly. Use it within 3 to 4 days. Do not leave it at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F. When serving a bowl at a gathering, put out a small portion and replenish it from the refrigerator as needed.
For longer storage, freeze portions in airtight containers, leaving a little room for expansion, for up to 3 months for best quality. Thaw overnight in the refrigerator. Stir or blend after thawing; a little separation is normal, and a splash of water can restore a smooth consistency. Warm only the amount you plan to use.
Cashew-based cream recipes are handy for planning meals because the base can be seasoned at serving time. Keep a plain portion separate from any sauce that has already touched cooked food, and use a clean spoon each time you take some from the container.
Serve the cream of cashews as a sauce over hot pasta with roasted broccoli and black pepper. Spoon the remaining sauce into a covered container, refrigerate it promptly, and use it within 3 to 4 days. For a second meal, thin the chilled sauce with a little water and drizzle it over a baked potato.
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