Use this savory cashew cream as a spread, add it to soups as a thickener, or use a soy-free vegan mayonnaise substitute! |

Savory Cashew Cream

  • Author: Beth Hornback | Pass the Plants
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: Condiment, Sauce


Savory cashew cream has so many uses and can be made in 5 minutes! Use as a vegan mayonnaise substitute, as a cheesy sauce in a vegan quesadilla, or to flavor and thicken soups. The possibilities are endless!



  • 2 cups raw cashews (see note about soaking methods if not using a high-speed blender)
  • 1 cup water
  • 1 heaping tablespoon nutritional yeast
  • 1 teaspoon chickpea miso (optional, any light miso will work)
  • 1 teaspoon salt
  • 1 Tablespoon white wine vinegar (or other neutral-flavored vinegar)


  1. Blend all ingredients in a high-speed blender or food processor until creamy and smooth.


If not using a high-speed blender, soak the cashews in water for at least 2 hours. Drain and proceed with the recipe.