How to Make Cashew Cream Dressing
Cashew cream is an excellent dressing for salads and grain bowls; it’s also a perfect vegan substitute for heavy or sour cream. It’s tangy, creamy, and super versatile. You’ll love it!
Cashew cream changed my world! And, my kitchen. You’ll almost always find a fresh bottle of this wonderfully tasty dressing on my refrigerator door. It’s a go-to dressing and dip when I get busy and need more time to make another dressing for salads, bowls, or veggies. You can thin it out for dressings and thicken it for dips or a dairy-free replacement when a traditional recipe calls for heavy cream or sour cream.
Cashew cream is a creamy, tangy, and versatile vegan sauce that can be used as a dip, spread, or dressing. Made from raw cashews, it’s easy to make and can be customized with different herbs and spices to suit your taste. This post will walk you through the steps to make your delicious cashew cream at home.
Reason You’ll Love Cashew Cream
There are many, but I’ve named a few below.
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- It’s creamy and delicious – Cashew cream has a rich, creamy texture, making it an excellent substitute for dairy-based sour cream or mayonnaise. It has a slightly nutty flavor that pairs well with various dishes.
- It’s versatile – Cashew cream can be used in many different ways, and it can be used as a dip, spread, or dressing and customized with various herbs and spices to suit your taste.
It’s easy to make – Cashew cream is easy to make at home with just a few simple ingredients. All you need is raw cashews, water, and some seasonings. - It’s healthy – Cashews are a good source of healthy fats, protein, and fiber, and they also contain vitamins and minerals like magnesium, iron, and zinc. Cashew cream is a healthier alternative to dairy-based sour cream or mayonnaise, as it has no cholesterol or saturated fats.
- It’s allergy-friendly – Cashew cream is an excellent option for people with food allergies or intolerances, as it is dairy-free, gluten-free, and soy-free.
It’s environmentally friendly – Cashew cream is a more sustainable alternative to dairy-based sour cream or mayonnaise, as it has a lower carbon footprint and requires less water and land to produce. - It’s affordable – While cashews can be expensive, making cashew cream at home is still cheaper than buying store-bought vegan alternatives. You can also make a large batch and use it throughout the week.
Ingredients for Cashew Creams
Cashew cream is so darn simple!
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- Raw cashews: You’ll need about 1 cup of raw cashews for a batch of cashew cream.
- Water: You’ll need enough water to soak the cashews and blend them into a smooth, creamy consistency. The amount of water you’ll need will vary depending on the desired thickness of your cream.
- Acid: Adding acid, such as lemon juice or apple cider vinegar, helps to give the cream a tangy flavor and helps preserve it.
- Salt: Salt helps enhance the cream’s flavors and balance the cashews’ sweetness.
How to Make Cashew Cream
I use a high-speed blender for this recipe!
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- Soak the cashews – Soak the raw cashews. Soaking the cashews helps to soften them, making them easier to blend and creating a smoother, creamier texture. To soak the cashews, place them in a bowl and cover them with enough water to submerge them completely. Let them soak for at least 2 hours.
- Drain the cashews and rinse them thoroughly – After they have soaked, drain them and rinse them thoroughly under running water. This step is essential to remove any debris or impurities that may be present on the cashews.
- Blend the cashews with water – Place the drained cashews in a blender or food processor along with some fresh water. The amount of water you use will depend on how thick or thin you want your cashew cream to be. For a thicker, dip-like consistency, use less water.
- For a thinner, dressing-like consistency, use more water. Start with 1/2 cup of water and add more as needed until the desired consistency is achieved.
- Add seasonings: Play around with fresh herbs and spices. Cashew cream accommodates just about any additional herbs or spices.
- Blend again until smooth: Once you’ve added your seasonings, blend the cashew cream until everything is well combined and the mixture is smooth and creamy.
- Adjust the consistency and seasoning as needed – If it’s too thick, add more water until you achieve the desired consistency. If it’s too thin, add more cashews. Taste the cream and adjust the seasoning as needed.
- Chill the cashew cream – Transfer it to a bowl or container and chill it in the refrigerator for at least 30 minutes before serving. Chilling the cream helps to thicken it even more and allows the flavors to meld together.
Cashew Cream Variations
You’ll be surprised how easy it is!
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- Salt and pepper: Add a pinch of salt and black pepper to taste.
- Lime juice: Add a squeeze of fresh lime juice for a tangy flavor.
- Garlic: Add a clove of minced garlic for some extra flavor.
- Fresh herbs: Add some fresh chopped herbs like cilantro, parsley, or basil for a fresh and herbaceous flavor.
- Spices: Add some ground cumin, chili powder, or smoked paprika for a smoky and spicy flavor.
Cashew Cream Variations
You’ll be surprised how easy it is!
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- Soak your cashews – Soaking them for at least 4-6 hours, or overnight, will help soften them and make them easier to blend. This will also help to achieve a smoother, creamier consistency.
- Use a high-speed blender – A high-speed blender, such as a Vitamix, will help to achieve a smooth and creamy consistency. If you don’t have a high-speed blender, you can still make cashew cream with a regular blender, but you may need to blend it longer and may not achieve as smooth a consistency.
- Add water slowly – When adding water to your cashew cream, start with a small amount and gradually add more until you reach your desired consistency. This will help you avoid adding too much water, which can make your cashew cream runny.
- Use fresh ingredients – To achieve the best flavor and texture, use fresh ingredients. Make sure your cashews are not rancid or expired, and use fresh herbs and spices.
- Season to taste – Adding salt and acid, such as lemon juice or vinegar, will help enhance your cashew cream’s flavors. Start with a small amount of each and adjust to taste.
- Add flavorings – You can customize your cashew cream with various flavorings, such as herbs, spices, garlic, or nutritional yeast. Experiment with different combinations to find your favorite.
- Store properly – Cashew cream will keep for up to a week in an airtight container in the refrigerator. If it separates, give it a stir before using it.
How to Use Cashew Cream Dressing
It works on so many things! Here are just a few ideas.
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- Roasted veggies – Like our roasted broccoli, roasted cauliflower, or rainbow carrots
- Salads – Like our baby beet green salad, arugula salad with peaches, or simple pasta salad
- Grain Bowls – on any of our many grain bowls including our Mexican-style grain bowl, Spring Buddha Bowl, Mediterranean-style grain bowl, and our popular Grain Bowl Template.
- If you decide to try this cilantro lime dressing recipe, let me know in the comments below! We’d love to hear from you! Enjoy!
Cashew Cream Dressing
Cashew cream is an excellent dressing for salads and grain bowls; it's also a perfect vegan substitute for heavy or sour cream. It's tangy, creamy, and super versatile. You'll love it!
Equipment
- glass bottle optional
- 1 small funnel (for pouring into bottle) optional
Ingredients
- 1 cup raw cashews
- 1/2 cup water
- 2 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1 garlic clove, peeled
- 1/2 tsp sea salt
Cashew Sour Cream
- Replace 1 tablespoon lemon juice with 1 tablespoon white wine vinegar
- Add ½ teaspoon Dijon mustard
- Add ¼ teaspoon onion powder
Instructions
- Place the cashews, water, olive oil, lemon juice, garlic, and salt in a high-speed blender and blend until completely smooth and creamy.
- For Cashew Sour Cream, make the cashew cream recipe replacing 1 tablespoon lemon juice with 1 tablespoon white wine vinegar and add the mustard and onion powder for extra tang.
Tried this recipe?Let us know how it was!
The Small Food Processor I Use
I have purchased this small food processor for so many of my family and friends. This Hamilton Beach Electric Vegetable Chopper and Mini Food Processor is perfect for smaller batches, like dressings and dips, when you don’t want to break out your big food processor. Here is my affiliate link. https://amzn.to/3KWU6fA
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