Cashew cream is a thick, pale dip — about the consistency of yogurt. An overnight soak of raw cashews makes for a creamy sauce that is delicious on its own, but can be transformed into sweet or savory options.

Lightly sweetened cashew cream can take the place of whipped cream on non-dairy desserts. The savory version can add body to vegetable-based soups, serve as a luscious dressing for roasted vegetables or grain bowls, and can even do double duty as a dip for raw vegetables.

Prep Time: 3 hours soaking, plus 10 minutes active time

Cook Time: —


  • 1 cup (150 g) raw cashews
  • 1/2 – 3/4 cup filtered water (add more water according to consistency desired)

Savory Cashew Cream Option:

  • Juice of 1/2 lemon
  • 1/2 tsp. sea salt
  • 1/2 tsp apple cider vinegar (optional)
  • 1 garlic clove (optional)
  • 1 tbsp olive oil (optional)

Sweet Cashew Cream Option:

  • 2-4 tbsp honey or pure maple syrup
  • 1/2 tsp vanilla extract



  1. Soak the cashews in filtered water for 3 hrs or more then strain.
  2. Add the cashews and fresh filtered water to the blender or food processor and blend until smooth.
  3. Add remaining ingredients depending on whether you were making a sweet or savory cream, then blend until smooth.

Savory Cashew Cream can be used as a pizza topping, to a healthy pasta dish, over vegetables, baked dishes, casseroles, healthy Mexican meals, as a salad dressing (this can be thinned down with extra olive oil) or anywhere were you may have added a savory creamy sauce!

Sweet Cashew Cream can be drizzled over fruit and healthy desserts.

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