Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Cashew Cream: Plain, Sweet or Sour

gluten free
wheat free
kid friendly
quick meals, fast feeds
1 spoon difficulty rating

5-10 minutes

2-8 hours pre-soak; 5-10 minutes to make

Serves: 2-4

Cashew Cream: Plain, Sweet or Sour

This is a fantastic recipe 'basic' and lends itself to lots of dishes - as well as being very natural and unprocessed. Cashews aren't cheap but when used as part of a balanced diet as opposed to a snacky extra, they are worth it for their nutritional benefits and taste. It can be added to a dish, eg a soup or stew; served on the side, eg sour cream with chilli or sweet cream with a dessert... get creative!

You do need a farily powerful blender, food processor or wet/dry blender (eg Revel or a mini processor like Nutribullet - all of these will create a smooth mixture that is not grainy. However, soaking the cashews makes them softer and easier to blend. We also recommend using whole 'raw' (unsalted and unroasted) cashews - using pieces is cheaper but they tend to be dryer. And buying a larger bag, particularly ethnic brands (see World Food shelves in supermarkets) or good health food shops works out cheaper than tiddly little packets - check out the price per 100g on each product to see what we mean!

Variations: replace cashews with macadamias - these are rich, buttery nuts that are absolutely delicious. Their high fat content makes for a lovely rich cream. Almonds would also work well - whole, skinned and unsalted.

If you're nut allergic, try our soya-based Sour Cream recipe.

 

Ingredients: 

Plain

  • 130g/1 cup raw cashews (unsalted and unroasted and preferably whole, not pieces) - soaked in a bowl of cold water and covered - for at least 2 hours but up to 8. Doing it overnight is the easiest way!
  • 120-180ml/½-¾ cup water
  • Fine salt to taste - just a pinch. Add gradually, mix in thoroughly after each addition and remember that sea salt is stronger than regular

Sour

  • As plain but add:
  • 1 tsp cider vinegar
  • 2-3 tsp lemon juice. Mix in well a little at a time and adjust to taste

Sweet

  • As plain but add:
  • 4 tbsp vegan syrup (eg agave, maple etc)
  • 1 tsp vanilla extract or paste
  • 1 tsp lemon juice
  • Zest of half lemon (optional)
  • 1 tbsp melted coconut oil (helps to set the cashew cream which is better on cakes but might not be necessary depending on usage)

For a really simple sweet version just add 4 tablespoons of vegan syrup to the plain recipe

All kitted out

  • Scales or measuring cups
  • Measuring spoons
  • Good food processor, blender or wet-dry blender (see Introduction notes above)
  • Spatula for scraping down sides of processor/blender
  • Air-tight container for storing in the fridge, preferably a clean glass jar

Method: 

1. Soak the cashews if you haven't already done so.
2. Blend thoroughly, adding water a little at a time. The more you add the thinner the cream will be - although the cream will thicken when left to stand in its container. Keep blending and scraping down the sides until the mixture is very smooth and creamy and has lost its grainy texture. Add flavourings depending on which variation you are making - a little at a time so you don't over salt, over sour or over sweeten. The cream will keep in an airtight container in the fridge for up to 5-6 days.

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 21 of 21
Eton Mess
This is delicious. Vegan meringues really do work! They can be prepared ahead and stored in an airtight container until...See recipe »
Thai Green Curry
You can make this authentic, fragrant Thai green curry from scratch or do the quick version if you're short of...See recipe »
Mutta Thoran (Keralan Coconut Scramble)
This is a veganized version of a traditional Keralan dish and a delicious alternative to your standard tofu scramble!See recipe »
Mango Salsa
Fresh, zingy and delicious... this salsa goes great with Carribean and Mexican dishes!See recipe »
Jerk Tofu with Rice & Peas
Bring the carnival to your kitchen with this hearty, protein-rich and delicious dish! Comfort food at it's best...See recipe »
Chocolate & Marshmallow Dessert Pizza
Here we have deliciously decadent, hand-stretched, artisan egg-shaped pizzas with melted chocolate sauce, roasted marshmallows and more chocolate... mmm!See recipe »
The Meatless Feast Pizza
This is a hand-stretched artisan pizza with homemade tomato sauce, red onion, pulled jackfruit, plant-based meats in a BBQ sauce...See recipe »
Pumpkin, Blue 'Cheese' & Walnut Pizza
A delicious way to use up pumpkin after Halloween. Enjoy this unusual twist on a classic dish :)See recipe »
Cherry & Almond Chocolate Brownies
These brownies are rich, moist, chocolatey and delicious! One of the Viva! staff said they were the best brownies they'd...See recipe »
Creamy Cashew & Tofu Curry
This is a lovely rich and creamy curry, full of flavour and protein. It's easy to make and could be...See recipe »
Potatas Bravas
This classic Spanish tapas dish is soo delicious and easy too! Serve it with a green salad and it feels...See recipe »
Coffee-poached Figs with Orange & Hazelnuts
Taken from 15 Minute Vegan: On a Budget by Katy Beskow (Quadrille £15) Photography ©Dan Jones 'This is one of...See recipe »
Root Vegetable Bhuna
Taken from 15 Minute Vegan: On a Budget by Katy Beskow (Quadrille £15) Photography ©Dan Jones I always roast up...See recipe »
Cinnamon, Vanilla & Peanut Butter Popcorn
Oh wow we love this popcorn... it's so addictive so watch out!See recipe »
Chocolate Mug Cake
If you've never made a mug cake before then you'll be blown away with how well it works and how...See recipe »
Quick Banana Fritters
This recipe is so quick and easy but creates a really tasty, indulgent sweet treat!See recipe »
Simple Chilli
This is a great one for making at the start of the week and freezing for quick meals!See recipe »
One Pot Pad Thai
One pot, lots of yummy ingredients, ready in 10 minutes... need we say more!?See recipe »
Overnight Oats
A very quick, healthy and hearty breakfast which can be made the night before. Get creative with the flavours and...See recipe »
White Wine Lentils with Roasted Cherry Tomatoes & 'Crème Fraîche'
These are not just any old lentils... this is a truly delicious dish and a complete meal in itself, inspired...See recipe »
Butternut Squash Risotto
This is comfort food at its best! Sweet, caramelised butternut squash, white wine and sage create the perfect, indulgent dish :)See recipe »