Savory Cashew Cream

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Here’s my go-to recipe for a Cashew Cream that is well-suited for any savory dish you need cream in.

I made this using my new Vitamix blender. I have made a version of this multiple times in a regular blender and it will work for sure, but just be prepared to blend a lot and still end up with a texture that is not quite perfectly smooth.

Savory Cashew Cream
  • 1 cup raw cashews
  • 1 cup boiling water
  • 1½ cups fresh water
  • 1 vegetable bouillon cube
  • 1 clove garlic
  1. Place raw cashews in a bowl. Pour boiling water over and let sit for 1 hour.
  2. Drain cashews and place in a blender. Add fresh water, bouillon cube and 1 clove of garlic. Blend on high until very smooth. Set aside until ready for use.




  1. Sandy says

    Have you ever done this with nuts other than cashews? (My husband is allergic to them – and anybody who’s sensitive to poison oak should know that they are related.)

    • Megan says

      Hey Sandy, Thanks for the heads up about poison oak being related to cashews. I had no idea.
      As for using other nuts in this particular recipe, I haven’t experimented. However, you may try raw blanched almonds. Or a mixture of almonds and macadamia nuts might work. I would really like to give it a try so when I do I’ll post back here and let you know.

    • Tanya says

      Hi, I have made a cheese sauce similar to this (the cheese part was nutritional yeast) using raw sunflower seeds and it turned out fine. Try that.

  2. Sarah says

    I’m cooking your sundried tomato/artichoke/spinach pasta dish tonight, and I’m super excited! I’m on a diet that doesn’t allow me to eat soy (as well as gluten and dairy and egg), and all bouillon that I’ve found contains soybean something or other. I was curious if you think it would work to substitute the fresh water for chicken broth to replace the bouillon? Hopefully you will see this before I start cooking!

    • says

      Hi Sarah, You could definitely swap out the fresh water to use a vegetable (or chicken, if you’re not vegan) broth or stock. I bet it would taste just great. The bouillon cube is mostly for added flavor and a bit of salt so you’d definitely accomplish that with broth. Enjoy!

      • Sarah says

        Thanks so much! I’ve been craving creamy things so much ever since I started this new diet, so I’m incredibly excited to try this.

  3. Anna M says

    I’m going to use this for a savory sauce base and I’m wondering if you think the cashew meal/flour would work just whisked up with water and garlic??? I’ve never tried anything like this before.
    I love your recipes, comments and care you put into each one.
    Thank you!!

    • says

      Thank you for such kind comments. I haven’t tried using a cashew meal/flour personally but I do know that someone made up the Almond Feta/Ricotta using almond meal and had decent results so I wonder if the same is possible using cashew meal/flour. If you give it a try I’d love to hear how it worked for you.

      • Peggy says

        Cashew meal works great and you can cut out the soaking. It’s quicker and works just as well as soaked cashews.

    • says

      I’ve stored the cashew cream in the fridge for a few days before. It does tend to separate so I had to give it another whirl in the blender before using it but it tasted fine. I haven’t tried freezing it, but I would imagine that a quick blend again would make it useable. If any other commenters have insight, I’d love to hear it.

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