Savory (or Sweet!) Cashew Cream

By: Claire Georgiou, Reboot Naturopath, B.HSc ND

The first time I tried cashew cream I thought I was in dairy free heaven.  I was in the middle of cattle country Armidale in 1999 in the northwest of New South Wales on a university residential and we found a little vegan Italian restaurant (not what we were expecting !).  I was so excited – they offered a pizza with a dairy free creamy sauce drizzled all over it, it was so delicious and I have never forgotten it. When I returned home I made a few batches based on what information I could get out of them then I ate this with everything for a period of time. This can also be made into a sweet cream substitute to drizzle over desserts.

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  • 1 cup  (150 g) raw cashews
  • 1/2 – 3/4 cup (125 – 190 ml) filtered water (add more water according to consistency desired)
  • Savory Cashew Cream
  • Juice of 1/2 lemon
  • 1/2 tsp. sea salt
  • 1/2 tsp apple cider vinegar (optional)
  • 1 garlic clove (optional)
  • 1 tbsp olive oil (optional)
  • Sweet Cashew Cream
  • 2-4 tbsp honey or pure maple syrup
  • 1/2 tsp vanilla extract


  • Soak the cashews in filtered water for 3 hrs or more then strain.
  • Add the cashews and fresh filtered water to the blender or food processor and blend until smooth.
  • Add remaining ingredients depending on whether you were making a sweet or savory cream, then blend until smooth.
  • Savory Cashew Cream can be used as a pizza topping, to a healthy pasta dish, over vegetables, baked dishes, casseroles, healthy Mexican meals, as a salad dressing (this can be thinned down with extra olive oil) or anywhere were you may have added a savory creamy sauce!
  • Sweet Cashew Cream can be drizzled over fruit and healthy desserts.

Prep time: 3 hours (to soak cashews) plus 10 minutes

Cook time: 0 minutes

Total time: 10 minutes

Servings: 16

  • Nutrition per serving:
  • Calories40
  • Fat3g
  • Saturated Fat0.5g
  • Cholesterol0mg
  • Sodium20mg
  • Carbohydrates3g
  • Fiber0g
  • Sugars1g
  • Protein 1g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Claire Georgiou, Reboot Naturopath, B.HSc ND

Claire Georgiou is an Australian Naturopath, Nutritionist and Herbalist who has completed a Bachelor of Health Science (Compl. Medicine) and an Advanced Diploma of Nutrition, Naturopathy and Herbal Medicine. She has more than 14 years of clinical experience specializing in liver disease, autoimmune disease, thyroid conditions, diabetes, insulin resistance, digestive disorders, chronic infections, children’s health, fertility and pregnancy care. Claire consults in private practice in Sydney and also offers consults out of area and is an accredited member of the Australian Traditional Medicine Society. Claire has worked closely for many years with Dr. Sandra Cabot, who is known as the “Liver Cleansing Doctor” and has written more than 25 health related books. Claire writes health related articles, creates healthy recipes and is one of the nutritionists who runs our Guided Reboot programs.

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