Sauces, marinades and dressings, Vegan

Cashew Cream


I use this in all my recipes that require cream, cream cheese or cheese, whether in baking or cooking. If I need cream for a recipe that is not baked or cooked, I cook the cream in a non-stick skillet until it bubbles through. It will thicken as it cooks and stick to the pan so be sure to stir while heating. You can adjust the consistency of the cream from thick to thin by adjusting the amount of water.

I like this cream because it can be used for either sweet or savory dishes. The flavor is very neutral. It is such a healthy substitute for  cream, cream cheese, sour cream and more. It also displaces flour in casseroles because it does thicken as it cooks. I love it and use it all the time.  The trick is to find raw cashews but we have several Asian food stores near us that carry them so I can find them any time I need them.

You can also use it as a sauce for either sweet or savory dishes. You would want to cook it then and flavor it as you go. Adding vanilla would make it a nice sauce for desserts such as baked apples, while adding herbs or spices would make it a nice sauce over vegetables, fish or chicken.


  • ½ cup raw cashews 

  • 1 cup boiling or hot water


  • Place cashews in a large heatproof glass measuring cup and cover with hot water. Soak for 30 minutes to an hour. You can make this ahead of time and add cold water and let the cashews soak overnight.
  • Drain the cashews and place them in a Vitamix with ½ cup of fresh water. Blend until smooth, about 1 minute.
  • Use as needed and adjust water if needed.


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