Cashew “Cream”

Cashew Cream with Asian Mango Rice Steamed in Banana Leaves

We adore a thick puree of cashews and call it cashew cream – a thick puree flavoured with cardamom, blitzed until it is as smooth. It is similar to cashew yoghurt which is all the rage for vegans as a substitute for dairy yoghurt. My cream and their yoghurt are really thick unstrained versions of cashew milk. (The yoghurt is often cultured by adding probiotics and leaving it to ferment. I have not done this, but my version can be vegan if you avoid the optional dairy additions.)

I find that the best result is with a high speed blender like a Vitamix or similar. I experimented with my pretty powerful food processor too, but even after 5 mins of processing the result was still gritty. The blender made short work of it and the result is as smooth as a baby’s you know what!

The cream is very easy to make, and we use it with fruit, Asian desserts and in some of our rare desserts. Imagine it stirred through a rice pudding, for example. Drizzled over your muesli. Topping your eggless custard. Forming a base for poached or roasted fruits. Stirred through sago. Drizzling over payasam, or over some jam on Aussie Scones. On roasted figs.

If the cashews are soaked overnight it is quick to whip this up in the morning, and drizzle over muesli and fruits. Or make banana toast by spreading toast with the cashew cream and adding a layer of sliced or mashed banana.

Similar recipes include Bondi Bircher Muesli, and Overnight Oats for Amazing Breakfasts.

Browse our Yoghurt recipes, or explore our Early Autumn dishes.

Casn hew Cream with Asian Mango Rice Steamed in Banana Leaves

Cashew Cream

1 cup raw cashews, soaked overnight and drained
0.5 cups water
1 Tblspn lemon juice or lime juice
0.5 tspn sea salt
2 tspn honey or white sugar (or to taste)
1 tspn vanilla essence or 0.5 tspn cardamom powder
(optional) cream or dairy yoghurt

Blitz the cashews in a high speed blender with 0.5 cup water until smooth, then add the lemon juice, salt, honey or sugar, and vanilla or cardamom. Blend on high until smooth and the texture is similar to silky yoghurt. Add a little more water if needed.

Optionally stir some dairy yoghurt or cream to the cashew cream, for added flavours. If I am doing this, I add to the cream before I remove it from the blender, and give it a quick blitz to ensure it blends evenly.

Serve and enjoy!

recipe notes and alternatives
Broken cashews can often be bought at an Indian grocery for much less than whole cashews.


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