Steps to make Dairy-Free Cashew Cream for Pasta, Queso and much more

 

HOW TO MAKE CASHEW CREAM | dairy-free, vegan cashew cream

Video taken from the channel: Downshiftology


 

Easy Vegan White Sauce (Bechamel) | Dairy-Free, Gluten-Free Creamy Sauce

Video taken from the channel: Sophie Uliano


 

Easiest Vegan Cheese Sauce Ever (Two Ingredients, No Blender!)

Video taken from the channel: Cooking on Caffeine


 

The Best Ever Vegan Mac ‘N’ Cheese

Video taken from the channel: Goodful


 

Almond Dairy Free Cream Cheese | Vegan Keto Paleo

Video taken from the channel: All About The Wheelers


 

4 Creamy Dairy-Free Pastas

Video taken from the channel: Tasty


 

Creamy Vegan Alfredo with 4 Ingredients (Dairy-Free Vegan Cream Recipe)

Video taken from the channel: Cheap Lazy Vegan


4 WAYS TO COOK WITH CASHEW CREAM. 1. VEGAN PASTA Cook the pasta of your choice according to the package directions, drain, then toss in a large bowl with raw spinach, tomatoes, basil and 2–3 tablespoons of cashew cream per serving. You can also add cooked or steamed vegetables. 2. MUSHROOM RISOTTO.

A rich, dairy-free cream made from nothing but raw cashews and water—it sound so simple, but cashew cream is pure magic! After soaking the cashews in boiling water, you blend them into a deliciously smooth cream that will be a cornerstone of your kitchen. Instructions Place the cashews in a bowl and cover them with water. Soak for at least 1 hour (or the very least, 30 minutes if you have a high speed. Combine the drained cashews with the 1/2 cup of fresh water, and blend until smooth.

Stop and scrape down the blender, if needed, until everything is silky-smooth. You can add water, just 1 tablespoon at a time, if needed for a smoother result. This recipe makes roughly 1 cup of cashew cream. Place cashews in a jar and cover with water by 1″.

Cover and place in the refrigerator to soak for 8-12 hours. Drain the cashews and place in the basin of a blender with a small pinch of salt. Blend using between ¼ cup water (for a high speed blender) to ½ cup water (for a traditional blender). Soak cashews in water for 2-3 hours. Drain.

In a blender, process the cashews and non-dairy milk, adding more milk as needed until you achieve the desired consistency (e.g. as thick as possible for a cream “cheese” or creamy yet pourable for a salad dressing). Add nutritional yeast, lemon juice, and a pinch of cayenne pepper for a faux-queso dip. Add minced garlic to the basic cashew sauce, blend again until smooth, and then toss with warm linguine noodles for a vegan Alfredo sauce.

Turn cashew. After making your creamy garlic cashew sauce, cook your pasta until al dente, according to the directions on the package. While your pasta boils, you can cook your vegetables.

Add olive oil to a large pot and place over medium heat. Once oil is hot, add the onion, carrot, red bell pepper and broccoli; saute for 3-4 minutes, stirring occasionally. Instructions. Add all ingredients to a blender (starting with the lesser amount of water) and blend until creamy, adding more water as needed to blend until creamy and smooth. We recommend a small blender (we prefer the NutriBullet), or a high-speed blender.

Add. We make this cashew queso weekly, religiously. It’s great as: A dip (for chips or veggies). A sauce (on tacos or pasta).

A recipe base (beer cheese soup, for example). There are a lot of dairy-free cheese recipes out there. This one is very minimalist. And, of course, it tastes incredible (and has a nice little kick!).

Go make.

List of related literature:

Add the cream cheese, cashew milk, sweetener, extract, and salt and use a hand mixer to combine until the cream cheese is smooth.

“The Keto Cure: A Low Carb High Fat Dietary Solution to Heal Your Body and Optimize Your Health” by Jimmy Moore, Adam Nally
from The Keto Cure: A Low Carb High Fat Dietary Solution to Heal Your Body and Optimize Your Health
by Jimmy Moore, Adam Nally
Victory Belt Publishing, 2018

NOTE: Several other recipes use Basic Cashew Cheese as a foundation.

“Artisan Vegan Cheese: From Everyday to Gourmet” by Miyoko Schinner
from Artisan Vegan Cheese: From Everyday to Gourmet
by Miyoko Schinner
Book Publishing Company, 2013

Add a tangy zing to the Cashew Cream Cheese by culturing it.

“Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution” by Kris Carr
from Crazy Sexy Kitchen: 150 Plant-Empowered Recipes to Ignite a Mouthwatering Revolution
by Kris Carr
Hay House, 2012

Place the cream cheese, sweetener, cashew milk, and extract in a bowl and mix with a hand mixer until smooth.

“Keto Comfort Foods” by Maria Emmerich
from Keto Comfort Foods
by Maria Emmerich
Media Alternatives, Incorporated, 2017

To prepare the cashew cheese, place the cashews in a small bowl and add at least 1 cup tablespoons nutritional yeast water.

“The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet” by Alona Pulde, Matthew Lederman, Marah Stets, Brian Wendel, Darshana Thacker
from The Forks Over Knives Plan: How to Transition to the Life-Saving, Whole-Food, Plant-Based Diet
by Alona Pulde, Matthew Lederman, et. al.
Atria Books, 2017

Add the cashew butter, yogurt, vinegar, lemon juice, onion powder, and salt to a food processor, and blend until very smooth.

“The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less” by Brandi Doming
from The Vegan 8: 100 Simple, Delicious Recipes Made with 8 Ingredients Or Less
by Brandi Doming
Time Incorporated Books, 2018

tip: To make this recipe dairy-free, replace the sour cream and cream cheese with 2 cups of Kite Hill brand cream cheese style spread, at room temperature, thinned with a little cashew or hemp milk.

“Keto Restaurant Favorites” by Maria Emmerich
from Keto Restaurant Favorites
by Maria Emmerich
Media Alternatives, Incorporated, 2017

Add the cilantro mixture to the cashew butter mixture and stir until fully combined.

“The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy” by Audrey Roberts
from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy
by Audrey Roberts
Adams Media, 2019

Add the paneer, feta, or tofu, and continue cooking until warmed through; add more half-and-half or cream if necessary, adjust the seasonings, and serve.

“Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less” by Mark Bittman
from Mark Bittman’s Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less
by Mark Bittman
Simon & Schuster, 2009

Use part milk and part ricotta cheese, cottage cheese, yogurt, sour cream, cream cheese or cream.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

70 comments

Your email address will not be published. Required fields are marked *

  • One comment mentioned this in the video with Merle and Q.

    When blending the cashew cream together, add the cold water in quarter cups. It makes it creamier

  • What’s the deal with the nutritional yeast? Does it do anything to the pasta, or is it just for ‘nutrition’? I’m thinking about getting some

  • Jump to 2:06 for the recipe
    I wonder why she didn’t save the cashew cooking liquid for blending and thinning the sauce.
    I may try this. My first taste of vegan alfredo sauce was Harris Teeter’s store brand in the jar. It’s awful. It tastes like sour milk. Hopefully this homemade sauce is much better.

  • ive made this twice but i think i need to boil my cashews or use a blender instead of a food processor or blend longer bc its just super gritty:( it still tastes good tho the texture is just bad

  • I cant wait to try this! I tried the premade vegan alfredo sauce from the store today and it tasted like ass. And not the good kind either.

  • Does this start to get all oily/separate like regular dairy filled pastas do after like an hour of it sitting there? Do you guys get what I mean lol

  • I just tried this! It was so good! I’m not vegan but I love to make vegan recipes and this was surprisingly creamy and pretty cheesy-tasting, pretty close to the real thing! I saw someone in the comments say they used 1 cup of pasta water instead of plain water so I did that + used a little more garlic!

  • I am new to the vegan life and this recipe is a definite keeper �� My husband and I loved it! We loaded it with garlic and it was perfection. Way better than dairy based alfredo sauce ��

  • This recipe was amazing!! I was skeptic of how much I’d enjoy this because of the nuts but let me tell you, I loved it!! I posted on my instagram (@Evolution0fShe), hopefully you can see.. it’s in my Cajun shrimp salmon pasta and I’m so using this from now on! Thank you ��

  • Some of the vegan food is a weird non-vegan meal mockery. I eat almost vegan, except I don’t eat gluten and I do eat seafood. No; dairy, cow/pig/chicken/lamb/eggs etc etc. There are so many wonderful things to make out of plants and vegan ingredients, alone, that the dishes mimicking non vegan meals just don’t make sense to me. Even if I didn’t eat seafood, I’d still feel this way. But whatever, we all have to eat and enjoy life. Different people thrive with different diets. Bon appetit y’all

  • i made this for me and my non vegan boyfriend and we both loved it!!! super creamy and delicious!! i put crispy onions on top instead of the breadcrumbs and it was very yummy! broccoli on the side was great too:)

  • Very nice thanks
    I sometimes make creamy sauce by using gram flour with garlic, soy milk and some tomato paste. It is rich and creamy, tasty and healthy and not very calorific. I sometimes add mushrooms with it.

  • Brilliant with the slivered almonds. Beside the point: would these almonds work for almond milk? It’s so tedious peeling the almond skin off for almond milk.

  • For people who can’t have nuts a easy way still vegan pasta is to take a plan vegan hummus like chickpea… and add 3 tablespoons almond milk and 1 tablespoon corn starch to a pan with the hummus let it simmer and stir it a lot then add your pasta it is amazing

  • Green onions,garlic,mushrooms,bacon,peppers,mustard,salt,pepper,chicken stock,reduce,add cashew thick milk instead of double cream and serve with spaghetti or rice,delicious.
    Edit: You can replace the bacon with something else smoky if you are vegan.��

  • Do you know if you can make a large batch and keep it in the fridge for 1-2 months? Not that this is so difficult to make when I wanna make it but it’s nice to have the option of storing a batch for any time

  • Can anyone recommend any recipes that don’t involve any blenders, etc.? I usually cook mine over stove top since I don’t have anything fancy. I also have a nut allergy… I feel like most vegan youtubers keep using high processed blenders, food processors, and nuts in all the vegan Alfredo videos out here ��

  • Love this! Thank you! I tried making a creamy mushroom sauce with almond milk, flour, and olive oil. I was too thick and too sweet. This looks good!

  • Loved these recipe. i have tried this recipe and they are really great. Sharing here another Vegan fettuccine alfredo recipe. Check it out here:
    https://www.foodybud.com/vegan-fettuccine-alfredo-•-the-healthy-foodie/

  • I would love to try this….cashews are kind of expensive though, any suggestions on where to get unsalted, bulk cashews? Yum (: thanks for sharing

  • I haven’t seen one comment where someone say they tried it and how it tasted. I’m just looking for ideas for my 10 yr old son who is lactose ��

  • I would substitute the cashews with cauliflower because my stomach can’t handle cashews. I’m also lactose intolerant. I love Follow Your Heart vegan cheese. I’m not going to lie. I still miss regular dairy.

  • You’re using too many boxed products to get this sauce. Move to actual cashews and soak them, much better than using that “butter” and that “milk”

  • WOW, so good and I don’t have the itis like I usually do after eating pasta! I went halfway with the flavor ingredients and it came out goodbut I think I’ll go all in next time.

    Question, besides pasta, what else would you use this sauce for?

  • My daughter made this the other day! It was amazing! She also made it for her boyfriends family and they were shocked that it was vegan! ����

  • This looks great, I have been trying to find good dairy free recipes for Alfredo and other stuff. I am not vegan but I am lactose intolerant, so I am definitely going to try this.

  • Hmmm… I’m lucky I don’t have allergies to tree nuts or peanuts but I think I’d rather suffer the dairy products to eat “tasty” meals.. Although, I often complain that tasty adds milk and cheese to every dish. I love milk and cheese it just doesn’t love me back or my stomach.

  • I was just sitting wondering if I could make vegan alfredo pasta, and there you were. Thanks so much rose. With you, veganism is a breeze.

  • Im not vegan but have wanted to try vegan mac n cheese. Will try this receipe.

    Update: i did make this vegan mac n cheese. It was delicious. Doesnt taste exactly like real mac n cheese but very close thanks to nutritional yeast. Will definitely make this again.��

  • How did you get your sauce to not be a tan color? Mine came out tan instead of white like Alfredo, it still tasted amazing though. I added Cajun seasoning to make it a Cajun Alfredo dish.

  • Just how much stuff should you have to add to vegetarian dishes just to make them half way edible? Put some meat in it and make it tasty without the other stuff

  • hey thanks for the recipe:)
    see i’m a vegan student in a country where vegan stuff is very very rare and hard to find, can i use olive oil instead of the butter? also i dont have the yeast or the mustard (jeez what do i have ikr!) will this still work?

    edit: nvm you said i can use oil like 10 secs later

  • I love your stuff but I must say… Folic Acid is Very Good for your health…. it’s a nutropic that is good for brain activity and nuro regeneration also for nursing mothers it is vital in milk production and brain health for infants!! A Vegan diet can be EXTREAMLY HEALTHY if done correctly, including lots of protine, dense nutrients, vital minerals! Folic Acid is one of the most important things ever… it is one of the main ingredience that’s makes up spinitch! Falce info is absolutely devastating to the plant based community

  • Looks amazing!��but what if I have only liquid vegetable stock��do you know how to adjust the recipe with that? I really want to try it!��xxx

  • My son is lactose intolerant, as a result I am cutting lactose myself to make food and easier topic, gosh have I been wondering how to replace a rich creamy (ranch type) sauce. Bingo! Found it! Where has cashew cream been my whole life ��

  • This is hands down the BEST vegan creamy pasta sauce! I sauté the minced garlic prior to adding it to the blender and it adds so much more flavor (you can also roast a bulb of garlic in the oven) I eat this all the time it’s soo good ��

  • Tried the dairy free fettuccini alfredo recipe without the onion and it came out great. Just needed to add a little more water to thin it out. This recipe is great! I’m sure you can substitute the type of nut.

  • My recipe:

    Unsweetened plain Almond milk.nutritional yeast(optional).Vegan Butter(completely optional). Seasoned salt. Noodles. Cook the noodles in just enough almond milk( adding the butter,noochand sea salt) to where it’s barely covering al of the noodles, and just wait until most of the liquid has been absorbed by the noodles and left the creamy stuff behind.

  • I made this a few days ago and it REALLY ROCKS IN TASTE!!!! I also just happened to have a guest that day and she tried it and she was begging to give her the recipe.. My kids loved it to… this is truly a MAJOR “HIT” in taste and texture…. Thumbs UP!!!!

  • Why is the sound of that pasta and sauce bubbling so comforting? �� also, I made this sauce and it’s crazy how easy and delicious it is. The game changer for me as I don’t yet have a high speed blender was boiling the cashews as opposed to just soaking them. Rose for the win!! ��

  • If you can’t do nuts just use some vegan mayo, a drizzle of oil, some acidity like lemon juice/vinegar, nutritional yeast, and whatever spices you want. It’s amazing.

  • This looks great! I kept finding tofu (I have an allergy) or cashew (everything dairy free seems to be made of this) non dairy cream cheese recipes, so I’m glad to find some I can make!

  • If you have a kettle you can also just pour boiling water over the cashews and let it sit for 10 or 15 minutes instead of boiling them.

  • I would love if you checked out our channel! ����✨We’re new Youtubers and we are documenting our experience of being vegan through cooking, challenges and more! If you do thank you for the support!

  • Does it has the same cheesy flavour or I have to add some species? I don’t have thought here nutritional yeast!! So what can I add to make it as closer as real cheese? Please reply!!

  • I’m not even a vegan, but man vegan cooking is such an interesting art, I guess cutting down on the meat might not be that bad after all �� thnx for the inspiration!

  • I make mine a little thicker (use less water when blending) so I can do a breakfast parfait. It’s so delicious. Thanks for the video!

  • I despise the taste of cashews. They taste waxy and offensive! ���� I’ll try subbing these sauces with another nut perhaps… ����‍♀️

  • Merle there is a guy on Get Wasted who made Ahi Tuna with tomatoes and 5 other ingredients. Can u work your magic at do this for us please??

  • Wow! (๑°ㅁ°๑)‼✧
    Rosa, this recipe left me mouth watering…. lol
    It’s so delicious! I’m not vegan, but I’m lactose intolerant and have allergy to eggs. I see most pasta sauce use those ingredients. Searching I found your video, and had just bought some cashews this week.
    What a jouful meal we’ll have today. I made spaghetti adding your sauce recipe! My husband will also love it! Thanks Rosa ♥
    GOD bless you!!!
    I’ll def try more of your recipes… (๑°꒵°๑)・*♡

  • Thank you Sophie, I shall make this for tonight’s supper vegan (lasagna). I normally don’t put Dijon mustard, but I shall this time. That green top looks lovely on you, so summery and fresh.

  • VEGAN MOTIVATION 2020: I went vegan at 12, not rich or privileged, non vegan family, and still vegan 4 years later. Had no problem building muscle, If I can do it, so can you! Let’s leave animal cruelty in the past

    I’m a fellow vegan YouTuber by the way. Let’s get our health back 2020.

  • Omg thank you so much! Recently discovered I’m lactose intolerant and couldn’t deal with the fact that I can’t eat normal fettuccine alfredo anymore

  • I don’t see a single reason in the world to stop eating dairy unless you have an allergic reaction to it? Why? Because of the animals? They’re just animals ffs. Let them die no one gives a shit. Dairy is super healthy and fucking stupid vegans are gonna come throw stupid and useless arguements at me, but Idc.

  • I was looking for the link of the nutritional yeast and why we shouldn’t eat nutritional yeast is fortified with folic acid? I’m curious now.

  • I made this and it was really easy and soo good. I was impressed with its simplicity but impressive flavors.
    I did add more garlic though ��

  • I just made this. I was a little skeptical about it, but when I tasted it my reaction was “holy sh*t this is great!” Thanks for the recipe

  • I’ve tried several Alfredo recipes. This is by far THE BEST. Add some salt and pepper and you’re good to go. It’s really creamy and thick so it fills you up

  • Hi Lisa! Thank you so much for this recipe �� definitely wanna give it a try, but I have a question for you: can I use this cashew cream as a base for a vegan chocolate ganache?

  • I love this program. I made the creamer and added peppermint flavoring. I use it in my coffee. Used Lisa’s favorite brand, Nielson Massey. It IS the BEST I’ve ever tried. I may buy some of that same brand in orange flavor for my coffee.

  • Why do people always use aluminum foil to roast garlic. That’s kinda unnecessary waste. Just turn the garlic upside down and it will work as well (maybe with lower heat)

  • Out of all the vegan recipes I’ve tried over the years (I’m a vegetarian trying to go vegan), this is one of the few that has found its way into my rotation of staple recipes! I make this so often I literally have to stop myself from eating it twice a week lol (I don’t believe there’s such a thing as too much pasta but I mean I already ate a lot of pasta ^^)

  • Has anyone tried freezing cashew cream? I’ve noticed when I make cashew cream with pasta, it turns weird in consistency when reheated.

  • You just made my life with this!!! I love Alfredo and I will have to try this and make some. Now I just need a pasta alternative that isn’t squash or zucchini.

  • This looks great. I am recently dairy free since I suspect my nursing baby has a milk protein allergy. Do you think this would work well in coffee?

  • Can it make whipped cream? Also any suggestions for recipes with orange powder? I usually dry my orange peels in the oven, then put them in my Bullet. After which, I sift it. So I end up with a fine powder and a course powder. I usually use the coarse powder with cinnamon for tea

  • Sooo this right here is the bombI just finished making it not too long ago. I’m just waiting for the fam to be settled so we can dig in but like I’m in love with this sauce ����. I did change it up a bit yk. For the sauce itself It’s the same as her’s with the addition of the pasta water (for that flavor and extra thickness) and coconut milk because I was getting too much cashew flavor. I didn’t have any nutritional yeast on hand so that could have been also why. OhI also added cauliflower for an extra boost of creaminess and vegetables! As to mixing both pasta and sauce I made a sofrito first. Meaning i started with a base of green onions, mushrooms, and ginger with olive oil and waited for each to become tender before adding in the next. I sprinkled some Italian seasoning I had and then included the sauce. Giving it a while to soak up the extra flavor before mixing it with the pasta. At the end I ended up with dinner for like 4 nights and a favorite recipe ��‍♀️✨

  • Hi! I need an information, i need to pour some melted chocolate in dairy free wipe cream to make like a mouse, like you said in a video with coconut, it doesn’t like heat, and i don’t know if you can make cashew wipe creams.. Do you have a idea? Thank you so very much
    Sofie ��

  • I have a blender, but it is not a good one,do you think it would come out better in my Breville food processor or I could just blend it longer in my not so high power blender?

  • I’ve been looking for healthy cheesecake recipes and a lot of them use cashews, basically the cream you made in this recipe. Do you think the cheesecake will taste a lot like cashews?