Cashew cream

    This is a versatile recipe for cashew cream, as it can be added to other ingredients to produce even more delicious things. I like to keep my cashew cream fairly neutral as I believe it can be used for both savoury and sweet dishes. Use this if you like mayonnaise or dairy based condiments but want to eat a cleaner diet with no eggs or dairy, or if you have allergies. You do need a food processor for this recipe as you need it to get the mixture as smooth as velvet.


    Glamorgan, Wales, UK
    1 person made this

    Makes: 500 g cashew cream

    • 500g raw cashews
    • 1 generous pinch Maldon® salt
    • 125ml warm water

    Prep:5min  ›  Extra time:15min soaking  ›  Ready in:20min 

    1. In a food processor, add the nuts and salt. Blitz for a few seconds to break them down.
    2. Add just enough warm water to cover the nuts in the base of the food processor (you may not use all of the water). Raw cashews release their enzymes when soaked in warm water.
    3. Leave for 15 minutes, until the outer layer of the cashews are slightly soft.
    4. Blend vigorously until very smooth, adding more water if it is too thick. Try to go for a consistency of double cream, a little thicker would be better though.
    5. Add more salt if it is too bland, but you need to still be able to taste the cashew flavour. Place in bowl and refrigerate until use.


    Serve on top of soup, add to sandwiches, add a bit of sugar and mix and serve with fruit tarts and desserts. The versatility is endless!

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