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Savoury Cashew Cream

  • Author: Heartful Table
  • Total Time: 10 minutes
  • Yield: 1 cup


Quick and easy savoury cashew cream that is super versatile! It has the perfect balance of tangy, savoury and umami flavours. 


  • 1 cup / 140g raw cashews, soaked* 
  • 1½ tablespoon lemon juice 
  • ½ teaspoon apple cider vinegar 
  • ¼ teaspoon garlic powder 
  • 1 tablespoon nutritional yeast 
  • ½ teaspoon salt


  1. Add all the ingredients to a high-speed blender along with ⅓ – ½ cup / 80 – 115ml of cold water (depending on how thick you want it) and blend for around 90 seconds to 2 minutes or until you reach a silky smooth consistency. Make sure you’re scraping down sides if needed.
  2. Taste the cream and see if it needs any adjustments. You might want more salt or acidity, however, we like it the way it is. You can also add a teaspoon of Dijon mustard or chives, depending on what you’re serving the cream with. 
  3. Refrigerate to get a firmer consistency and keep for up to 3 days.


Soaking cashews: If you don’t have a high-speed blender you will need to soak the cashews first. Cover them in boiling water and let them soak for 15-20 minutes. When they finish soaking, drain them and now they are ready for use. If you have a high-speed blender, you can skip this step.

  • Diet: Vegan

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