Basic Vegan Cashew Cream Recipe: The Cream for Everything

Basic Vegan Cashew Cream Recipe: The Cream for Everything

Have you ever just wanted one recipe that you can make a tweak or two and add it to everything to just make it taste better? Well, that is what cashew cream does. It is a wonderfully neutral base that can go sweet or savory, or just add that extra something to the recipe.

Basic Vegan Cashew Cream RecipeCashews by themselves are high in protein and essential fats for healthy skin and nails. They are also a wonderful source of magnesium, so for the ladies out there if you start craving chocolate, grab some cashews instead and see if this wonderful whole food nut can take that craving away. Or dip your cashews in chocolate. Two birds, one stone.

Honestly, I love cashews! If I could I would eat them by the bucketful, or at least the cupful. I admit I finished off my jar of cashew butter last night and it was a very sad day indeed. Time to go buy another off of Amazon!

This basic vegan cashew cream recipe is super simple. It has just 3 ingredients and the only other thing you need is a glass to soak your cashews and a blender.

Basic Vegan Cashew Cream Recipe


1 cup raw cashews

unsweetened non-dairy milk, or water

1/2 tsp salt


Put everything in a blender and blend until smooth.

How much liquid will be up to you, depending on what you plan to use it for and how thick it needs to be.


If you are looking for something savory then you can replace the milk with veggie broth, or you can add in lemon or vinegar. I also tend to add in garlic and onion powder, as well as just a little more salt if it calls for it.

For sweet you can add in maple syrup, or sugar. You could also replace the unsweetened milk with a sweeter option, or add in vanilla.

I admit I use this recipe for either cheese sauce or queso, and it comes out delicious.

For the cheese sauce I add in half a cup nutritional yeast, along with a little lemon juice and apple cider vinegar. It comes out so good. It probably tastes nothing like cheese, but I’m okay with that.

Now the queso is a work of art! It’s a 1:2 balance of cashews and salsa. So 1 cup cashews, 2 cups salsa. Omit the milk completely as the salsa is going to be your liquid. Add in a quarter cup nutritional yeast, and some turmeric for color. Definitely taste and adjust as needed.

I also use this recipe for salad dressings. The basic recipe needs to be somewhat runny as it will firm up in the fridge. Then you add lemon juice, apple cider vinegar, and whatever herbs you with too. I tend to throw in some chives, garlic powder, onion powder, and basil. This is perfect for salads as it’s recommended to eat a fat with your greens to absorb the nutrients as well as a splash a vitamin C to help with iron absorption.


I hope that this has helped you to see that cashews are the way to just about anything. I plan on experimenting with turning this recipe into chocolate frosting and seeing how well that works out. Once I’ve got it down I will definitely share and let you know how it’s going!

Well, that’s all I can think of. If you want me to expand on this please let me know in the comments!



4 thoughts on “Basic Vegan Cashew Cream Recipe: The Cream for Everything

  1. Thank you for this super simple recipe with options, I love cashews, I make a vegan pumpkin pie that starts with soaked raw cashews, I have also used them for the cashew cheez dip. They are so versatile for any creamy recipe. In your recipe do you soak them first?

    1. Thanks for commenting!

      Yes, I do soak them! I’m sorry I didn’t state so in my post. I tend to let them soak overnight and use the next day. If I’m short on time I will boil them for 10 minutes to help soften them up!

      Have a good holiday!


  2. Hi Michelle,
    I’m not really vegan but still this recipe is very interesting, I love cashew and I would eat much more if it wasn’t that are a bit pricey; Do you think changing the water/milk for olive oil would make a good sauce for pasta? I’m a pasta lover and sometime I like to experiment a bit but never tried with cashew; do you have a link to shop them, possibly fair trade? thanks a lot; ciao

    1. Hello, and thank you for your comment!

      I use the milk and cashew mix to make sauce for pasta, but there shouldn’t be any harm in replacing some of it with oil. It’s a wonderfully versatile recipe and there are endless possibilities! 

      I admit that I don’t have a link to a shop as I tend to buy my cashews locally, and have never asked them if they are fair trade. I will have to do that next time I’m at the store.

      Have fun experimenting!


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