Savoury Vegan Cashew Cream

    2 hours 5 minutes

    This is a vegan and gluten-free creamy sauce that works well on veggies, pastas and sandwiches. It's easy to make and keeps well in the fridge for a week or so.

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    Serves: 4 

    • 135g raw cashews (pieces are fine)
    • 120ml vegetable stock
    • 1/2 lemon, juiced
    • 1/2 teaspoon salt, or to taste

    Preparation:5min  ›  Extra time:2hours drying  ›  Ready in:2hours5min 

    1. Soak the cashews in enough water to cover by a couple of fingers. The soaking time can be anything from 2 hours to overnight.
    2. When ready to make the cream, drain and rinse cashews. Put them in a blender with the vegetable stock, lemon juice and salt.
    3. Blend it until it's very creamy and smooth. Taste and add salt if needed.
    4. Store in the fridge for up to a week.


    If using vegetable stock from a stock cube, you may not need any salt.

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