Cashew Cream

I discovered this was a ‘thing’ just a couple of days after making the switch to a plant based diet.  I really wanted to avoid slipping into the trap of buying lots of processed foods (although I did end up trying lots of them) and I had to get my head around not using dairy anymore.  Thankfully meat, dairy and eggs are easy to replace!

This luxurious cashew cream is a great vegan alternative to sour cream, double cream and even cream cheese.  I use it as a topping on chilli, stirred into soups, sauces and pasta dishes and by adding a few extra flavourings it makes a really great cream cheese style spread.  It’s even fabulous spooned over fresh fruit.

It’s pretty calorific, and I don’t eat it by the jar obviously (although I easily could), but it’s packed with good fats which are essential in an oil free vegan diet (I don’t cook with oil, choosing to go straight to the source in whole food form instead).  I reckon there’s about 12 good dessert spoons in this recipe which works out at less than 44 calories a spoon.  Not too bad at all.

Yes, I know there are vegan cream cheeses and sour creams out there, but this is minimally processed and consists of just 3 ingredients (not counting water).  Cut out all that preservative-stuffed rubbish.



Makes a large jar which will keep well in the fridge for up to 2 weeks.

For a plain cashew cream…

– 2 cups cashews which have been asked overnight or for an hour in boiling water
– 1.5 tbsp lemon juice
– A good pinch of salt
– Water

Optional additions for a cream cheese style spread…

2 tbsp nutritional yeast
1 tbsp snipped fresh chives or a couple of sun dried tomatoes/garlic/basil etc


Using a high speed blender for this recipe will produce the best results.  A food processor or nutribullet is great, but you may not get as silky a cream.

Place the drained soaked cashews in the goblet of a blender, along with the remaining ingredients, and begin by adding enough water to come just short of half way up the nuts.  Blitz until completely smooth and silky.  The more water you add, the more looser it will become obviously.  My ideal consistency for this is one of clotted cream.

Use as previously described, but be careful… it’s rather addictive!!


K x

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