Last Updated on 6 months ago by Neha Deshmukh

Cashew Cream Recipe – Easy Homemade Vegan Cream For Indian Dishes

Hey everyone! If you’re anything like me, you’re always looking for ways to make delicious Indian food a little healthier, or maybe just a little kinder to the planet. That’s where this cashew cream recipe comes in. It’s seriously a game-changer – a super easy, homemade vegan cream that’s unbelievably versatile. I first made this when I was trying to cut down on dairy, and honestly, I haven’t looked back!

Why You’ll Love This Recipe

This cashew cream is a total winner for so many reasons. It’s incredibly simple to make, needing just four ingredients and a blender. It’s a fantastic dairy-free alternative, perfect for vegans or anyone with lactose intolerance. Plus, it adds a beautiful richness and creaminess to your favourite Indian dishes without overpowering the flavours. Trust me, once you try it, you’ll be adding it to everything.

Ingredients

Here’s what you’ll need to whip up a batch of this magic:

• 2 cup cashews (about 300g)
• 1 1/4 cup water (300ml)
• 2-3 garlic cloves
• 1 tsp salt

Ingredient Notes

Let’s talk ingredients – a few little things can make all the difference!

Cashews: Choosing the Right Kind & Soaking Times

Raw cashews are the way to go here. Roasted cashews will give a slightly different flavour, and won’t blend as smoothly. Soaking is key! It softens the cashews, making them blend into that gorgeous creamy texture. You can soak them for at least 2 hours in room temperature water, or for a quicker soak, 15-30 minutes in hot water works beautifully.

Garlic: Fresh vs. Powdered – Which to Use?

Fresh garlic is always best for that lovely pungent flavour. But if you’re in a pinch, a 1/2 teaspoon of garlic powder will do! Just remember it won’t have quite the same depth of flavour.

Salt: Types and Impact on Flavor

I usually use regular table salt, but you can experiment with pink Himalayan salt for a slightly different mineral flavour. Don’t skip the salt – it really balances the sweetness of the cashews.

Water: Temperature & Quantity for Perfect Consistency

Room temperature water works perfectly. Start with 1 1/4 cup and add more, a tablespoon at a time, until you reach your desired consistency. Remember, it will thicken slightly in the fridge!

Step-By-Step Instructions

Okay, let’s get blending!

1. First, soak your cashews. I usually pop them in a bowl with water while I’m prepping the rest of dinner.
2. Once soaked, drain and rinse the cashews really well. This gets rid of any phytic acid, making them easier to digest.
3. Now, add the drained cashews, garlic cloves, salt, and 1 1/4 cup of water to your blender.
4. Blend, blend, blend! Start on low and gradually increase the speed. You’ll need to scrape down the sides a few times. Keep adding water, a tablespoon at a time, until it’s super smooth and creamy. This can take a few minutes, depending on your blender.
5. Finally, transfer your beautiful cashew cream to an airtight container and pop it in the fridge.

Expert Tips

Want to take your cashew cream game to the next level? Here are a few of my favourite tricks:

Achieving the Smoothest Texture

Patience is key! Blend for longer than you think you need to. A truly smooth cashew cream takes time.

Adjusting Consistency for Different Uses

For a thicker cream, use less water. For a thinner cream, add more! It’s that simple.

Preventing a Bitter Taste

Make sure your cashews are fresh. Old cashews can sometimes develop a slightly bitter flavour.

Using a High-Speed Blender

A high-speed blender (like a Vitamix or Blendtec) will give you the smoothest results. But don’t worry if you don’t have one – a regular blender will work, it just might take a little longer.

Variations

Let’s get creative!

Vegan – Already Vegan!

Woohoo! This recipe is naturally vegan, which is fantastic.

Gluten-Free – Naturally Gluten-Free

Yep, this one’s gluten-free too! Perfect for those with dietary restrictions.

Spice Level – Adding a Kick with Chilies

My friend loves adding a tiny pinch of chili flakes for a little heat. Feel free to experiment!

Festival Adaptations – Using Cashew Cream in Diwali Sweets

During Diwali, I sometimes add a touch of cardamom and rosewater to the cashew cream and use it to fill my homemade burfis. It’s divine!

Sweet Cashew Cream – For Desserts

For a sweet version, add a tablespoon or two of maple syrup or agave nectar while blending. It’s amazing in cheesecakes or as a topping for fruit.

Serving Suggestions

Okay, so what can you do with this amazing cashew cream? The possibilities are endless! It’s incredible in:

• Butter Chicken (a dairy-free dream!)
• Vegetable Korma
• Dal Makhani
• As a dip for samosas or pakoras
• In creamy tomato soups

Storage Instructions

Leftover cashew cream will keep in the fridge for up to 5 days in an airtight container. You can also freeze it for longer storage (up to 2 months). Just be aware that the texture might change slightly after freezing – it might become a little grainy, but it’s still perfectly usable!

FAQs

Got questions? I’ve got answers!

What can I use cashew cream for in Indian cooking?

Pretty much anything you’d use regular cream for! It’s amazing in curries, dals, and even desserts.

Can I use roasted cashews for this recipe?

You can, but the flavour will be different and the texture won’t be as smooth. Raw cashews are best.

How does the soaking time affect the final texture?

The longer you soak the cashews, the smoother the cream will be. Don’t skip the soaking step!

What if I don’t have a high-speed blender?

No problem! Just blend for longer and scrape down the sides frequently.

Can I freeze cashew cream and how does it affect the texture?

Yes, you can! It might become slightly grainy after thawing, but it’s still perfectly fine to use in cooking.

Is it possible to make this cashew cream nut-free?

Unfortunately, no. Cashews are the base of this recipe, so it won’t be nut-free.