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Cashew Cream


  • 1 cup RAW cashews

  • 3/4 cup filtered water

  • juice 1/2 lemon

  • 1/4 tsp sea salt


  1. Place cashews in a bowl and pour in water. The water should cover the cashews by about 1 inch. Soak cashews in the refrigerator overnight.

  2. After soaking, rinse and drain the cashews. Discard the soaking liquid.

  3. Place the soaked cashews, 3/4 cup fresh water, sea salt and lemon juice into a blender. Start on low and slowly increase the speed, blending for about 3 minutes until you reach a smooth, silky consistency. Add more water as you blend if you prefer a thinner consistency.

  4. Store in an airtight glass container in the refrigerator. Cashew cream will stay fresh for about 1 week. Enjoy!

NOTE: For a more savory cashew cream, add 1 garlic clove and 1 Tbsp EVOO. For a sweeter cream, cut out the lemon juice and add 2 Tbsp maple syrup and 1/2 tsp vanilla extract. YUM!

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