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

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!
Course Condiment, Sauce
Cuisine American Vegan
Keyword cashew cream, vegan cashew cream
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 cups
Calories 254kcal
Author Beth Hornback


  • 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)


  • 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.


Serving: 0.25cup | Calories: 254kcal | Carbohydrates: 14g | Protein: 8.6g | Fat: 20g | Sodium: 261mg | Sugar: 2.7g