Recipe by Fee O’Shea

Savoury Cashew Cream

This can be the base to a lot of different sauces it’s just a matter of adding other flavours.


  • 1 cup raw cashews soaked at least 2 hours, drained and rinsed.
  • 1/2 cup water.
  • 195 gm (7 oz) firm tofu.
  • 1 Tblsp olive oil.
  • 1 Tbls nutritional yeast.
  • 1/4 cup water – more if needed.
  • 2 tsp garlic powder.
  • Salt to taste.


  1. Blend the cashews and 1/2 cup of water until smooth.
  2. Add the rest of the ingredients and blend until creamy adding more water as needed.
  3. Heat in a pot over a low to medium heat – do not boil.
  4. Store in a covered jar in the refrigerator for up to a week.


  • Can be used on its own, but better if other flavours are added.
  • Add more water to get it to the consistency you want.
  • See Creamy Tomato Sauce or Pesto Sauce for ideas.



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