Have you ever needed a quick way to add creaminess to a curry without opening a carton of cream? Cashew cream is my go-to solution in the kitchen. It uses just two ingredients, cashews and water, and comes together effortlessly.
I use it regularly to thicken curries like chana saag or chana masala, and to give everyday dishes that smooth, restaurant-style finish. Once you try it, this simple staple becomes hard to live without.
Why Cashew Cream Fits Seamlessly Into Indian Cooking
I use this cashew cream regularly when I want a mild, creamy base without overpowering spices. It works especially well in Indian vegetarian curries, where it balances heat and acidity. You'll often see me add it to recipes similar to makhana curry or corn paneer curry when I want a softer, richer finish.
Another reason this recipe works is its flexibility. You can soak cashews when you have time, or blend them raw if you're in a hurry and have a strong blender.
This makes cashew cream a reliable pantry staple for many Indian vegetarian curry recipes that need a smooth, creamy texture without dairy. I also freeze it in small portions so it's ready whenever I need it on busy days.
Happy Cooking!
-Sravanthi
Detailed Steps
Step 1: Add cashews to a bowl and cover with 2 cups of water.
Step 2: Soak for at least 1 hour.
Step 3: Check that the cashews are soft and easily breakable between fingers.
Step 4: Drain the soaking water completely. Add soaked cashews to a blender with fresh water.
Step 5: Blend until smooth and creamy, scraping the sides as needed.
Serving Tips
Cashew cream is one of those quiet staples that make home cooking feel effortless. I often add it to weeknight curries, blend it into sauces, or whisk it into soups for an instant creamy touch.
Here are a few ways to use it:
- Stir it into gravies and sauces similar to a basic curry sauce or tikka masala sauce.
- Use it to mellow spicy curries and make them kid-friendly.
- Blend it into dips or spreads when you want subtle nutty creaminess.
- Add a spoonful to Indian dals or vegetable curries for a softer finish.
- Thin it slightly and drizzle over roasted vegetables or grain bowls.
Recipe
Cashew Cream
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Ingredients
- 1 cup cashews
- 2 cups water to soak cashews
- 1.5 cups water for blending soaked cashews or 2 cups water for blending raw cashews
Instructions
- Start by adding the raw cashews to a bowl and covering them fully with water. This is your soaking step. I usually soak them for at least 1 hour, which is enough to soften them well. You can soak up to 4 hours at room temperature, and if soaking overnight, place the bowl in the refrigerator.1 cup cashews, 2 cups water
- Once the cashews have soaked, you'll notice they look plumper and softer. I like to scoop a few in my hand and gently press one between my fingers. If it breaks easily, it's ready. This small check helps ensure a smoother blend later.
- Next, drain the soaking water completely. Transfer the softened cashews and fresh water to a blender or spice grinder.1.5 cups water, 1 cup cashews
- Blend until the cashews turn into a smooth, creamy mixture. Pause once or twice to scrape down the sides of the jar if needed. The cream should look thick, glossy, and pourable, without any graininess.
- Spoon out a little to check the texture. When done right, it coats the spoon smoothly. At this stage, your cashew cream is ready to use.
Notes
- Soaked cashews blend faster and give a smoother result, even in a small grinder jar.
- If you skip soaking, use a high-power blender to get a velvety texture.
- Freezing in small portions helps you thaw only what you need for a single recipe.
- This cream blends beautifully into curries, soups, and sauces.
Nutrition
If you try this cashew cream, I'd love to hear how you used it in your kitchen! Share your ideas or questions in the comments below, and explore more homemade bases, such as Indian curry sauce and spinach saag sauce, for everyday cooking inspiration.
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