How To Make Cashew Cream
Serves: approx 1 cup
gluten-free, dairy-free, paleo, whole30, keto-friendly, egg-free, vegan, vegetarian, low FODMAP
  • 1 cup organic raw cashews
  • ½ - ¾ cup filtered water (more or less depending on the texture you seek)
  • 2 teaspoons fresh lemon juice
  • ¼ teaspoon sea salt
*(see above for additional flavor variations and ideas)
  1. Soak the cashews in filtered water for at least 2 hours and up to 12. To soak, just place the cashews in a bowl and cover with water by an inch or so, then cover and soak at room temperature ideally for a minimum or 2-4 hours, but put in the refrigerator if soaking overnight.
  2. After soaking, discard the soaking liquid and rinse the cashews thoroughly.
  3. Place the cup of soaked cashews, ½ cup purified water, lemon juice and sea salt into a high-speed blender, like a Vitamix. Starting on low, blend the cashews as you increase the speed to high (about 10 seconds to increase from low to high). Blend on high for a minute or two until very silky and smooth. You can add more water as needed to achieve your desired consistency. I recommend starting with less water and adding as you go.
  4. Store cashew cream in an airtight glass container in the refrigerator up to a week. Cashew cream freezes well up to 6 months (see below)
*Nutritional facts are an approximation
Nutrition Information
Serving size: 2 tablespoons Calories: 90 Fat: 7 Saturated fat: 1 Carbohydrates: 4 Sugar: 1 Fiber: 1.5 Protein: 2.5
Recipe by Tasty Yummies at