This Cashew Cream is a delicious and creamy sauce made with only two ingredients! It is extremely versatile and can be used to enhance a variety of meals and desserts. Incorporate it into sauces and pasta dishes, use it as a creamy dressing, or add it to rich desserts!
If you crave creamy dishes but are dairy free or vegan, this sauce will become your best friend. It is just as rich and creamy as regular cream, but so much healthier. My favourite part is that it is 100% natural with only cashews and water as the base.
Although cashews are also a high-fat food, cashews are high in healthy monounsaturated fats, while heavy cream contains mainly unhealthy fats. Cashews also provide 18g of protein in a ½ cup, while heavy cream contains only 3.2g. Aside from providing protein, cashews are also a great source of magnesium, iron, B6, and many other nutrients.
After making the base Cashew Cream, you can use it alone or add your favourite flavourings. Try adding vanilla and cinnamon for a sweet cream, or your favourite spices for savoury dishes. Try it in my Creamy Tomato Pasta Sauce or Chickpea Salad with Garlic Lime Cashew Cream.
- ½ cup raw cashews, soaked overnight or for at least 6 hours
- ¼ - ½ cup water
- Place cashews in a bowl or container and cover with water. Soak cashews in water for at least 6 hours or overnight. Drain and rinse.
- Add cashews and ¼ cup of water to a blender or food processor. Blend until smooth and creamy. Depending on your use with the cashew cream, you can add additional water for a thinner sauce, or add additional ingredients to add flavour.