Simple Cashew Cream
Prep time
Total time
You can't get more basic than this cashew cream, or else you'd just have water. This cream can make dishes instantly luscious and it is so versatile!
Serves: Approximately 10 ounces (300 ml)
  • 1 cup (140 g) raw cashews
  • ⅓ – ½ cup (80–120 ml) water
  • Pinch salt
  1. Soak cashews in boiling hot water for 15 minutes. Drain and rinse cashews, then place them in blender with ⅓ cup (80 ml) water, to start, plus salt. Blend until completely smooth, adding more water if your blender is struggling.
  2. Refrigerate until ready to use, it will continue to thicken as it cools. Keeps for 7 to 10 days in refrigerator.
Copyright: Reprinted with permissions from Vegan Yack Attack On The Go! by Jackie Sobon. © 2018 Quarto Publishing Group USA Inc. Text © 2018 Jackie Sobon. First Published in 2018 by Fair Winds Press, an imprint of The Quarto Group, 100 Cummings Center, Suite 265-D, Beverly, MA 01915, USA.
Recipe by Go Dairy Free at