Cashew Cream

Savoury Cashew Cream

what you need:

180g   cashews
60ml  lemon juice
120ml  filtered water
1 tbsp  nutritional yeast

what to do

Cover cashews with filtered water and soak for about 4 hours. Soaking reduces the phytic acid in the cashew and also makes for a creamier consistency. Drain cashews and rinse well.

Place in a food processor along with the remaining ingredients. Process at high speed for one minute until the texture is silky and smooth. Process for a further 30 secs to a minute if required.

You can adjust the consistency by adding more water. Keep in mind the cream becomes thicker once it has been refrigerated overnight.


Can be used as a replacement for pizza cheese; mix with sauerkraut for a creamy gut healthy dressing; mix in with some cooked mushrooms for an easy comfort breakfast or just dollop on a plate of roast veggies.

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