Cashews: Vegan Cooking Guide
Raw cashews are the secret weapon of vegan dairy-free cooking. Soaked and blended, they produce a silky, neutral cream that forms the base of cheeses, sauces, ice creams and dressings. Their mild flavour lets other ingredients shine rather than competing.
How to Use Cashews
Soak raw cashews in cold water for 4 - 6 hours (or boiling water for 20 minutes) before blending. The longer the soak, the smoother the result. Blend with water, lemon juice, nutritional yeast and salt for a versatile cream cheese.
Nutrition
Rich in heart-healthy monounsaturated fats, zinc and copper; 18g protein and 5g fibre per 100g.
Chef's Tips
- Drain and rinse after soaking - the soaking water is starchy and can make the final blend gummy.
- For the smoothest possible cashew cream, use a high-powered blender and blend for at least 2 full minutes.
- Buy raw (not roasted, not salted) cashews in bulk from an Asian supermarket or online - far cheaper than supermarket packs.
→ Find the best substitutes for cashews
Vegan Recipes Using Cashews
Learn to cook with cashews on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
Explore the course Browse all US ingredients