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How to Make Plant-Based Cashew Cream (No Soaking Required!)

Name: How to Make Plant-Based Cashew Cream (No Soaking Required!)
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 12
Cuisine: Worldwide
Ingredients: 1 cup (130 g) raw cashews; 1/3 pint (150 ml) soya milk (Tip 1); 1 garlic clove; 1/2 carrot; 1/2 tsp onion powder; 1/2 tsp pink Himalayan salt; 3 tbsp nutritional yeast; 1 tbsp apple cider vinegar

Say hello to the creamiest, dreamiest vegan cashew cream you’ll ever make—no soaking required. Quick, easy, and packed with flavour, it’s perfect for both seasoned vegans and curious newbies. 🌱✨

Prep Time: 5 Mins | Cook Time: 12 Mins

Total Time: 17 Mins | Servings: Adjustable

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Plant-based cashew cream is one of those recipes I suggest to every vegan newbie I meet. It’s just that good (and easy to make). But I really wonder… why don’t I have it here on my food blog?

We’ve got so many recipes using cashews, from soups to pastas to overnight oats and more, but not one dedicated to the creamy perfection of cashews themselves? OMG I must apologise to you, plant-based friends 🙏🏼

So let’s quickly dive in—without wasting another minute!

Why This Recipe Works

So Affordable

A sauce that is so good but costs no more than a quid or two (less than a couple of bucks)? None of us will dare to say no to that 😜 Seriously, vegan cashew cream doesn’t need any fancy ingredients. You will find most of them in your pantry. And even if you don’t, there’s nothing expensive here. Just simple, basic stuff available at every grocery store.

Delicious

Vegan cashew cream is like… Mmm… I can’t find the best words to do justice to this heavenly dip. I think you’re gonna need to try the recipe to find out for yourself. But one thing I can guarantee: it’s gonna be the best nut-based thing you have ever tried—you won’t believe it’s dairy-free (AND gluten-free!).

Nutritious

Tired of counting calories from sauces? Not anymore, though. Cashew cream has minimal calories—and it’s rich in all the “good” nutrients. 5 g protein per serving. 6 g healthy fats. 2 g fibre. And plenty of trace vitamins and minerals.

Recipe Ingredient Notes

Cashews. You will, of course, need cashews. Raw cashews work best for this recipe. Cashew pieces or whole cashews work, too. I wouldn’t recommend roasted cashews, though. It’s because they give the sauce a nutty, cashew-y flavour to the sauce. Now, don’t get me wrong. I love the taste of cashews. But that’s not what we’re aiming for here. We want a neutral-flavoured dip that pairs with everything on the table. Also, roasted cashews don’t plump up as much as raw cashews when boiled/soaked. This means the sauce won’t be as thick with roasted cashews.

Soya milk. The liquid base for your vegan cashew cream. Water can also be used, but I prefer soya milk because it gives a much richer final product. See Tip 1👇🏼 Any plant-based option (including cashew milk!) is acceptable. My favourite alternative is homemade oat milk 🥛

Nutritional yeast. Gives the cream an authentic cheesy flavour—quite similar to this healthy vegan cheese sauce.

Garlic clove + onion powder. Probably sounds like an uncommon combo for a sauce recipe… but it’s absolutely essential. And don’t worry, the sauce won’t taste garlicky/onionish. Both the ingredients are only there to add a slightly pungent bite.

Carrot. Adds a touch of natural sweetness—and gives the sauce a subtle, beautiful golden hue. Standard carrots work just fine for cashew cream. You can also use baby carrots, but make sure they are not overly sweetened (sometimes packaged baby carrots have added sugars).

Apple cider vinegar. One of the secret ingredients. It mimics the acidity found in dairy-based creams—and brightens up the faint taste of cashews.

Himalayan pink salt. Rounds up the overall flavours.

Helpful Equipment

Pot (to boil cashews, carrots, garlic)
High-speed blender

How to Make Plant-Based Cashew Cream

Boil the hard ingredients (the cashews, carrots, and garlic) in a pot (See Tip 2). Allow the water to simmer for about 10 minutes, or until everything softens fully.

Drain the boiled ingredients. Put them in a high-speed blender (See Tip 3). Now add the rest of the ingredients, and blitz. I would recommend scraping down the sides at least once for a smooth consistency.

Take a look at the cream. Do you want the sauce to be thinner? It needs more soya milk. Do you wish for it to be thicker? Blend again, for longer.

Enjoy immediately spread on fresh bread with your favourite toppings or sides, or store it for later 😋

Variations, Ideas & Notes

Recipes are a guideline—taste and tweak to your liking with more or less of your favourite ingredients…

Substitutions

Water instead of plant-based milk.
Powdered garlic instead of fresh.
Pumpkin purée instead of a carrot (here’s a super easy recipe for delicious homemade pumpkin purée).
Miso paste instead of nutritional yeast.
Lemon juice instead of apple cider vinegar.

Optional Add-ons

Dijon mustard
White pepper
Liquid smoke
Fresh herbs
Lemon or lime juice (to transform cashew cream into a type of sour cream)
Vanilla extract + maple syrup (for a type of sweet cream)

Notes

You need to adjust the method and blending time if doubling/tripling the recipe.
Recipe inspired by Rainbow Plant Life.

Pro Tips for Making Vegan Homemade Cashew Cream

Use less soya milk for a thicker cream (perfect for frostings, cakes, desserts, etc.). Add more soya milk for a thinner texture (suitable for pasta, curries, soups, etc.).
Cashews soaked for too long can taste bitter (especially if left out of the fridge). I often forget to drain the cashews after a couple of hours (thanks to my goldfish memory, ugh!), so I’ve started using the boil method instead. Works perfectly fine!
If you’re someone who plans on making basics like cashew cream often, I would recommend investing in a high-speed, powerful blender. Not only will your sauces be ready in a moment, but you’ll also notice they’re much creamier. I own a Thermomix and a Ninja, but I’ve also heard great reviews about high-speed Vitamix and KitchenAid blenders.
A blender, not a food processor, is your best bet for an ultra-smooth cream texture. I’m not completely knocking out a food processor though—it works, but the texture will be a bit grainy by comparison.

Frequently Asked Questions

What is the best ratio of cashew to liquid?

The exact answer depends on what you will use your cashew cream for.

How to use plant-based cashew cream?

As a substitute for dairy cream, of course 😆 Okay, no jokes now. There are countless ways to enjoy vegan cashew cream. My top favourite is to use it as a creamy ingredient in recipes like…

How to store cashew cream?

Vegan homemade cashew cream will stay fresh in the fridge for up to 7 days. But make sure to keep it in an airtight container—we don’t want to taste weird fridge smells in our delicious dip!

Is there a nut-free alternative to cashew cream?

Try sunflower seeds or silken tofu for a nut-free version with a similar creamy texture.

How can I make my cashew cream thicker or thinner?

Use less soy milk for a thicker consistency (great for spreads) and more for a thinner sauce (perfect for soups and pastas).

Did You Love the Recipe as Much as I Do?

Leave a ⭐⭐⭐⭐⭐ rating on the recipe card—and don’t forget to tag me @vegan.susy on Instagram to show me your 👩🏻‍🍳MasterChef creation 🤗

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