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Raw Cashew Cream

Updated: Jan 17

A raw, quick and easy recipe for when you need that little something...that goes with everything!

chocolate icing cupcake

You can adapt this sauce to whatever your tastes or to what you have available. Try adding different spices or even make a sweet version (works amazingly well as a Carrot Cake icing).

raw, vegan & gluten free...contains nuts 👨‍🍳

Raw Cashew Cream Sauce

Soaking the cashews is the only time-consuming element of this recipe, so allow time & prepare ahead.

Prep : 10 + 120 min Baking : 0 min Total : 10 min Lasts : 1 week Makes : 2 cups

What you'll need:

  • high-powered food processor/blender

  • spatula

  • jug for measuring & soaking

  • glass jar/Tupperware container


  • 1 cup raw cashews, soaked for at least 2 hours & drained (soaking up to 10 hours is ideal)

  • 2 tbsp nutritional yeast

  • 2 tbsp freshly squeezed lemon juice

  • ¼ tsp garlic powder (or ½ garlic clove)

  • ½ tsp Himalayan salt

  • ¼ tsp black pepper (optional)

  • ¼ cup water (add more if needed)


  1. Place cashews, nutritional yeast, lemon juice, garlic, salt and pepper in a food processor/blender and pulse until coarsely blended. Scrape the sides of the blender jug down.

  2. Add the water and blend again until combined, for approx 60 seconds.

  3. If the sauce if too thick, add a bit more water and blend again.

  4. When the sauce is like pouring cream then transfer to your jar/Tupperware container.

  5. The cream will be slightly warm, from the friction of the blades, but can either be used immediately or stored until ready for use.


  • Other nuts will work in place of cashews, just be mindful that some nuts have a stronger flavour, such as walnuts or hazelnuts.

  • Adding spices work very well in this recipe (chilli, cinnamon, cardamom).

  • To make a sweet Cashew Cream just replace the garlic, yeast and black pepper with maple syrup or any sweetener

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