Cashew Cream

No ratings yet

A simple homemade cashew cream recipe made with soaked or raw cashews. Cashew cream is perfect for curries, sauces, and everyday Indian cooking.

Prep Time 10

Cook Time 0

Total Time 10

Servings cups

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

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.

Tested Tips from My Kitchen

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.