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    Home » Recipes » Sauces and Spreads » Sauces

    Garlic Cashew Cream

    Publish Date Feb 13, 2022 · Updated: May 3, 2022 by Yasmin

    Jump to Recipe Print Recipe
    GFSFVG

    Incredibly easy to make and wonderfully versatile. We use this Garlic Cashew Cream on both hot and cold dishes and find it works perfectly with our Mexican Kale Salad and also with our Rose Harissa Pesto Potatoes. It's equally as good if you just fancy something tasty to dip your chips in!

    Garlic cashew cream being drizzled from a spoon into a bowl.

    Cashew creams can be incredibly versatile and are only really limited in their uses by your imagination.

    They can be used in a variety of ways and can be made either savoury or sweet. We make them with many different flavours and use them in lots of our favourite dishes.

    From spicy potatoes to banana pancakes and just about anything in-between, Cashew Creams are a go to in our house, when we want to add a bit of creamy loveliness to a meal.

    Contents:
    • What you'll need
    • How to Make
    • Substitutions and Variations
    • Storage
    • Other Sauces
    • Recipe
    • Comments

    What you'll need

    Ingredients

    Overhead photo of the ingredients for garlic cashew cream, in glass bowls, on a white background.
    Garlic Cashew Cream Ingredients.
    • Cashews - A fantastically versatile nut that works really well as a base for dressings and sauces. It gives this recipe a dose of heart healthy fats, full of minerals, fibre and plant protein.
      I generally prefer not to serve up sauces with mayonnaise or yoghurt as a base, even plant based ones, as the fats aren't typically as healthy an option as using blended cashews.
      They're inexpensive when bought in larger quantities (we buy 1kg for £8-£10 depending on special offers or what place we get them from). We like to go to local Health Food stores to get them but they're easily bought online with a quick Google.
    • Garlic Granules - We use these instead of fresh Garlic as they're a quick and tasty option. If your local supermarket or independent store doesn't stock Garlic Granules, you may need to look for it being labelled as Garlic Powder instead.
    • Sea Salt - People tend to be scared off of using salt in recipes, but it's important to note that salt is important for our health too, we need it as much as we need other nutrients. The key is to not add too-much.
      Always start by adding a little salt, and taste your food as you're making it, adding more as needed. If you're used to eating high salt foods, it will take a few weeks of using less, for your taste buds to adjust.

    Equipment

    • High Speed Blender (Vitamix, Ninja, Magimix, or similar)

    How to Make

    The garlic cashew cream ingredients in a small Vitamix blender bowl, before and after mixing.
    Before and after blending the Garlic Cashew Cream.
    • Place all ingredients for the Garlic Cashew Cream in a blender and blitz on high speed for 1 minute. Pictured above, we're using a small Vitamix Blending Bowls. We find these incredibly useful for making salad dressings and smaller quantity cashew creams such as these.

    Substitutions and Variations

    • Try changing out the Garlic Granules for fresh crushed Garlic. Doing this will give your Garlic sauce a lovely spicy kick!

    Storage

    The finished Cashew Cream can be stored in an airtight container in the fridge for 3-4 days.

    Can this sauce be frozen?

    We do not recommend Freezing Cashew Creams, as they are at their best when fresh.

    Other Sauces

    Here are a few of our other delicious sauces you might like to try.

    • Creamy Chive Dip
    • Thai Style Vegan Satay Sauce
    • Vegan Tzatziki

    Recipe

    Garlic cashew cream being drizzled from a spoon into a bowl.

    Garlic Cashew Cream

    Incredibly easy to make and wonderfully versatile. We use this Garlic Cashew Cream on both hot and cold dishes. Its equally as good if you just fancy something tasty to dip your chips in!
    5 from 2 votes
    Print Pin Rate
    Course: ingredients, Lunch & Dinner, Main, Main Course, Sauces & Dressings, side dishes, Sides and Mains, Snack, starters
    Cuisine: American, British, Gastro, Vegan
    Prep Time: 5 minutes
    Cook Time: 0 minutes
    Total Time: 5 minutes
    Servings: 4 people
    Calories: 90kcal
    Author: Yasmin

    Equipment

    • High Speed Blender (Vitamix, Ninja, Magimix, or similar)

    Ingredients

    US Customary - Metric
    • ½ cup Raw Cashews
    • ½ teaspoon Garlic Granules
    • ¼ teaspoon Sea Salt optional
    • ½ cup Cold Water

    Instructions

    • Put the Cashews, Garlic Granules, Salt and water in a high speed blender and blend for approximately 1 minute, or until smooth.
      ½ cup Raw Cashews, ½ teaspoon Garlic Granules, ¼ teaspoon Sea Salt, ½ cup Cold Water

    Nutrition

    Calories: 90kcal | Carbohydrates: 5g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 149mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 1mg | Vitamin E: 1mg | Vitamin K: 6µg | Calcium: 7mg | Copper: 1mg | Folate: 4µg | Iron: 1mg | Manganese: 1mg | Magnesium: 48mg | Phosphorus: 97mg | Selenium: 3µg | Zinc: 1mg
    « Mexican Kale Salad with Avocado and Black Beans
    Vegan Black Bean Brownies »

    Reader Interactions

    Comments

    1. Taylor

      March 22, 2022 at 3:41 pm

      5 stars
      Tried this with chips and loved it! Ty x

      Reply
      • Yasmin

        April 04, 2022 at 3:25 pm

        Cashew Cream is a staple ingredient in our house in some form or another. We find it works well with so many things. Whether it be a garlic one drizzled on Pasta, a sweet one on Banana Pancakes or it might be a Cheesy Garlic one with our Harissa Pesto Potatoes Or sometimes, as you have found Taylor, just a big bowl of which ever one we fancy, for us to dip our chips in.

        Reply

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    Welcome to my blog Raising on Plants!
    I'm Mum to Ezra, 3, Indie, 1, and with baby number 3 on the way.
    And yup, you guessed it, I'm raising my children on plants.
    I've always been excited about cooking, and after switching to a predominantly plant based diet 5 years ago I gained an unwavering passion for healthy eating too.
    Here you will find delicious recipes and tips on how to live a nourishing plant based lifestyle with children. 

    Learn more about me

    Yasmin and her son walking down the street, handing hand.
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