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Cashew Cream | Naturally Ella

Cashew Cream

  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4 servings 1x


An easy vegan cream sauce made from raw cashews, water, and a wide array of mix-ins.


  • 1 cup raw cashews
  • 3/4 cup filtered water
  • Pinch of Salt


  1. Place raw cashews in a bowl and cover with cool water, about an inch over the cashews. Let sit for two hours.
  2. Drain the cashews and place in a high-speed blender with 3/4 cup filtered water and salt. Puree until smooth. Add more water for a thinner sauce if desired. Alternatively, place in the soaked cashews in a food processor and add water while the processor is running. Puree until smooth.
  3. Place in an airtight container and store in the refrigerator for 4 to 5 days. The sauce will thicken as it sits.


Tips & Tricks: Most recipes out there call for a 2 to 1 ratio of cashews and water but I’ve found the sauce is too thick. You can start with 1/2 cup but I almost always end up using 3/4 cup water.

Stock up: get the pantry ingredients you will need: cashews



  • Calories: 188
  • Sugar: 2
  • Sodium: 4.7
  • Fat: 14.9
  • Carbohydrates: 10.2
  • Fiber: 1.1
  • Protein: 6.2