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+ servings
5 from 5 votes

Cashew Cream

by: claire cary

This all purpose cashew cream is perfect as a dip, a base for dressings, pasta sauce, or even mixed into your morning oatmeal. Make it plain, sweet, or savory for all types of recipes.
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Prep: 5 mins
Cook: 20 mins
Total: 25 mins



  • 1 cup raw cashews
  • 1/2-3/4 cup water
  • ¼ tsp salt

Make It Sweet:

  • 2 tbsp maple syrup more or less to taste
  • 1 tsp vanilla
  • ¼ tsp cinnamon

Make It Savory:

  • 1 clove garlic
  • 1 tbsp lemon juice
  • ¼ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp black pepper
  • Optional: fresh or dried herbs of choice rosemary, thyme, cilantro etc.


  • Add the cashews to a small pot and cover with water.
  • Bring to a boil, reduce heat to medium/low and let simmer for about 20 minutes. This will really soften the cashews and make them easier to blend.
  • After 20 minutes, drain and rinse the cashews and add to a blender with 1/2 cup of water and the salt.
  • Blend until completely smooth. Add an additional 1/4 cup to 1/2 cup more water to get the consistency you like. Add in any of the sweet or savory seasonings at this time if you're using them.
  • Blend for about 1 full minute to ensure it's really smooth.
  • Transfer to a container with a lid and store in the fridge for up to 1 week.


You can use anywhere from 1/2 to 1 cup of water to make this recipe. Anything more than that and it ends up being more like a thick cashew milk than a cream, so I suggest sticking to 1 cup or under. 
There are so many ways to make this recipe savory. You can add in any fresh herbs, rosemary, thyme, cilantro, basil, whatever you have! 
The base recipe calls for 1/4 tsp salt, but I then suggest an additional 1/4 tsp for the savory version. 
Serving: 2tbsp / Calories: 99kcal / Carbohydrates: 7g / Protein: 3g / Fat: 7g / Saturated Fat: 1g / Fiber: 1g / Sugar: 3g

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