Cashew Cream Sauce: Recipe and 7 Flavor Variations

Sumptuously thick and creamy, this cashew cream sauce is quick and simple to prepare and makes a delicious dairy-free alternative to heavy cream. It’s an incredibly versatile base: dress it up with savory ingredients for mains and sauces, or sweeten it for desserts. You can leave it luxuriously thick or thin it to a pouring consistency depending on your needs.

Once you try this vegan cashew cream, you’ll be impressed by how easy it is to make and how many ways it can elevate plant-based meals.

Why you will love this Cashew Cream sauce recipe

Cashew cream is one of my kitchen essentials. Here’s why it becomes so useful:

• It takes only a few minutes to make, especially with a high-speed blender.
• Its mild flavor makes it extremely adaptable—season it to suit the dish you’re preparing.
• It’s made from just two simple ingredients (cashews and water), which many people already have on hand.
• It performs the same functions as dairy cream, making it an excellent dairy-free substitute.
• The healthy fats in cashews provide a nutritious boost to meals.

Before I went vegan I relied on dairy cream for that silky richness, and cashew cream was a revelation when I switched. It replicates the texture and versatility of dairy cream and is easy to make whenever you need it.

How can you use cashew cream?

Cashew cream’s neutral taste makes it useful in both sweet and savory recipes. Thin it with vegetable stock or nut milk to create silky pasta sauces—think vegan carbonara or Alfredo— or keep it thick to dollop on dishes as a dairy-free sour cream. Sweeten with maple or date syrup for desserts, or add vanilla and coconut milk for a luscious topping.

Ingredients

This recipe provides a basic cashew cream and ideas to vary it. The simple base is:

• Raw cashews – use cashews labeled raw (unsalted and unroasted). These have been processed to be safe to eat; do not use truly raw cashews from the tree.
• Water – used for soaking and for blending. For a thick cream, use equal weights of cashews and water. For a thinner sauce, increase the water or use cashew milk, almond milk, or vegetable stock to add flavor without diluting richness.

See the recipe card below for exact quantities.

Basic Instructions

Blend soaked cashews with an equal weight of fresh water and a pinch of salt until completely smooth and creamy. Soaking the cashews first ensures a silky texture: soak for 15 minutes in boiling water or for several hours in cold water. A high-speed blender produces the smoothest result; if you have a less powerful blender, soak cashews longer to soften them.

If you have an exceptionally powerful blender you may be able to skip soaking, but a short 15-minute soak in hot water is recommended for the best texture.

Full instructions are provided in the recipe card below.

Variations

I often keep a jar of plain cashew cream in the fridge and flavor it when I need it. Here are easy ways to adapt the base to suit sweet or savory dishes:

• Sweet – add 2 teaspoons maple or date syrup, ½ teaspoon vanilla extract (or 2 teaspoons if using homemade extract), or a splash of coconut milk for a dessert topping.
• Cheesy – blend in 1–4 tablespoons nutritional yeast to taste, or add grated vegan cheese and warm the sauce slightly to melt it.
• Garlic – stir in 1 teaspoon garlic powder, a tablespoon of black garlic paste, or roasted garlic cloves for a deep, savory flavor. Roasted garlic is made by trimming a bulb, wrapping in foil and baking at 180°C / 350°F for about 45 minutes.

• Mustard – add mustard and vegetable stock for a savory pie or casserole sauce.
• Pesto – blend in spinach and pesto for a bright pasta sauce or use as a tart filling.
• Tomato pasta sauce – stir cashew cream into a sun-dried tomato sauce for an easy family dinner.
• Smoky – add smoked paprika for a smoky finish that pairs well with tacos and roasted vegetables.

Serving Suggestions

Use cashew cream anywhere you’d normally use dairy cream or sour cream. It’s great in pastas, casseroles, soups, dolloped on roasted vegetables, or sweetened for pouring over desserts. Keep a neutral jar in the fridge and flavor as needed for a wide range of dishes.

Cashew Cream FAQs

📖 Recipe 📖

Cashew Cream

Sumptuously thick and creamy, and endlessly versatile. Dress it up with sweet or savory flavors or thin with nut milk or vegetable stock to the consistency you prefer.

Prep Time
5 mins

Soaking Time
15 mins

Total Time
20 mins

Servings: 4

Author: Camilla Sanderson

Ingredients

• 60 g cashews, soaked for at least 4 hours in water or 15 mins in boiling water
• 60 g water, (plus extra for soaking)
• a pinch of salt

Instructions

1. Drain the cashews and rinse under running water. Discard the soaking water.
2. Place the soaked, drained cashews in a blender (high-speed recommended).
3. Add the water and a pinch of salt.
4. Blend until completely smooth and creamy. Time will vary by blender power—usually about a minute with a high-speed blender.

Notes

• Texture depends on blender power—soak longer for lower-powered machines to help achieve smoothness.
• This yields a thick, dolloping consistency. To thin, add more water, nut milk, or vegetable stock to taste.
• Store in a sealed container in the fridge for up to 1 week.
• Keep a neutral base in the fridge and add flavorings when ready to use: savory (garlic, herbs, harissa) or sweet (maple syrup, lemon, vanilla).

Nutrition

Calories: 83 kcal | Carbohydrates: 5 g | Protein: 3 g | Fat: 7 g

If you like this recipe, please leave a ⭐ star rating ⭐ on the recipe card!

More Recipes

If this cashew cream recipe appeals to you, you may also enjoy these other vegan and gluten-free recipes listed below.

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