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–+ servings
cashew cream in a small bowl being mixed with a wood spoon surrounded by cashews and a green kitchen towel

Cashew Cream

5 from 3 votes
This homemade cashew cream is creamy, bright, and savory with lemon and nutritional yeast. Perfect for pasta, veggies, wraps, and grain bowls.
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Prep Time:5 minutes
Total Time:5 minutes
Course: 30-minutes
Cuisine: American, Indian, Italian, Mediterranean
Keyword: Dairy-Free, Gluten-Free, Healthy, Vegan, Vegetarian
Servings: 8 servings
Calories: 98kcal

Equipment

Ingredients

  • 1 cup raw cashews
  • 1/2 cup water plus more as needed
  • 2 tbsp fresh lemon juice
  • 2 tbsp nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  • If your cashews are not very soft, soak them in hot water for 20 to 30 minutes, then drain well.
    1 cup raw cashews
  • Add the cashews, water, lemon juice, nutritional yeast, garlic powder, salt, and black pepper to a blender.
    1/2 cup water, 2 tbsp fresh lemon juice, 2 tbsp nutritional yeast, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper
  • Blend until smooth and creamy, stopping to scrape down the sides as needed.
  • Add more water, 1 tablespoon at a time, until the cashew cream reaches your preferred consistency.
  • Taste and adjust with more lemon juice or salt if needed.

Notes

  • Blend Thoroughly: Extra blending time makes the texture much smoother.
  • Adjust Slowly: Add water a little at a time to control the consistency.
  • Taste Before Serving: A final pinch of salt or squeeze of lemon can make a big difference.
  • Soak if Needed: Softer cashews give you the creamiest result.

 

Nutrition

Serving: 8servings | Calories: 98kcal | Carbohydrates: 6g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 148mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 1mg