How to make the BEST Cashew Cream Recipe (So Tasty!)

Place the raw cashews in a large bowl and cover completely with hot water. Let them soak for 2-4 hours at room temperature, or overnight in the refrigerator for best results. This soaking activates the natural oils in the cashews and makes them easier to blend into a creamy consistency.

After soaking, drain the cashews completely using a fine-mesh strainer or colander. Rinse them under cool running water until the water runs clear. This removes any bitterness and excess starch.

Add the drained cashews to your high-powered blender along with 2 cups of hot water, minced garlic, fresh lemon juice, nutritional yeast, sea salt, black pepper, and garlic powder if using.

Blend on high speed for 3-5 minutes, stopping to scrape down the sides with a spatula as needed. The mixture should become progressively creamier and smoother. If it seems too thick, add additional hot water, one tablespoon at a time, until you reach your desired consistency.

Continue blending until completely smooth with no visible graininess. You may need to blend for up to 7-8 minutes if using a regular blender. The key is achieving a silky, luxurious texture.

Add the olive oil and optional pinch of nutmeg, blending for another 30 seconds to incorporate. The olive oil adds richness and helps preserve the sauce.

Taste and adjust seasonings as desired. Add more lemon juice for tanginess, more salt for savory depth, or a touch of maple syrup if you prefer a subtly sweet undertone.

Transfer the cashew cream to a glass jar or airtight container. It will thicken slightly as it cools to room temperature.

Store in the refrigerator for up to 5 days. If the cream thickens too much, simply whisk in a tablespoon or two of hot water or plant-based milk to reach your preferred consistency before serving.

Use immediately over hot pasta, vegetables, or soups, or reheat gently in a saucepan over medium-low heat, stirring frequently, until warmed through.