22 Delicious Cashew Cream Recipes for Every Occasion

Looking for a creamy, dairy-free alternative that’s versatile enough for any meal? Look no further! From quick weeknight dinners to decadent desserts, cashew cream is your new kitchen superstar. We’ve gathered 22 mouthwatering recipes that will transform how you cook. Get ready to be inspired—your next favorite dish is waiting!

Vegan Alfredo Pasta with Cashew Cream

Ugh, who needs dairy when you can have this ridiculously creamy vegan Alfredo that’ll make your taste buds do a happy dance? We’re talking silky cashew cream, garlic that knows its purpose, and pasta that’s basically begging to be smothered in this plant-based perfection. Get ready to impress your skeptical friends and your very satisfied stomach.

Ingredients

– 1 pound fettuccine pasta
– 1 cup raw cashews
– 3 cups water
– 4 cloves garlic
– 2 tablespoons olive oil
– 1 tablespoon nutritional yeast
– 1 teaspoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon nutmeg

Instructions

1. Soak 1 cup raw cashews in 3 cups boiling water for 15 minutes to soften them for blending.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Add 1 pound fettuccine pasta to the boiling water and cook for 8-10 minutes until al dente.
4. While pasta cooks, mince 4 cloves garlic finely.
5. Heat 2 tablespoons olive oil in a large skillet over medium heat for 1 minute.
6. Add minced garlic to the skillet and sauté for 2 minutes until fragrant but not browned.
7. Drain the soaked cashews, reserving 1 cup of the soaking water.
8. Combine soaked cashews, sautéed garlic, 1 tablespoon nutritional yeast, 1 teaspoon lemon juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon nutmeg in a high-speed blender.
9. Blend on high speed for 2 minutes until completely smooth and creamy.
10. If the sauce is too thick, add reserved soaking water 2 tablespoons at a time until desired consistency is reached.
11. Drain the cooked pasta, reserving 1/2 cup of pasta water.
12. Return the drained pasta to the pot and pour the cashew cream sauce over it.
13. Toss the pasta with the sauce over low heat for 1 minute until evenly coated.
14. If the sauce needs thinning, add reserved pasta water 1 tablespoon at a time.
15. Serve immediately while hot.

Keep in mind this sauce achieves that magical velvety texture that clings perfectly to every noodle without being heavy. The subtle nuttiness from the cashews pairs beautifully with the garlic’s punch, creating a sophisticated flavor profile that’ll have everyone asking for seconds. Try topping it with roasted cherry tomatoes or sautéed mushrooms for an extra flavor dimension that takes this from simple to spectacular.

Creamy Cashew Mushroom Soup

Pardon me while I interrupt your scrolling with what might just become your new fall obsession. Picture this: a velvety, dreamy soup that somehow manages to feel indulgent yet virtuous, all thanks to the magical creaminess of cashews and the earthy charm of mushrooms. It’s the kind of cozy hug in a bowl that makes you wonder why you ever bothered with canned soup in the first place.

Ingredients

– 1 cup raw cashews
– 1 lb cremini mushrooms
– 1 medium yellow onion
– 3 cloves garlic
– 4 cups vegetable broth
– 2 tbsp olive oil
– 1 tsp dried thyme
– 1/2 tsp black pepper
– 1/2 tsp salt

Instructions

1. Soak 1 cup raw cashews in hot water for 30 minutes to soften them for blending.
2. While cashews soak, slice 1 lb cremini mushrooms and dice 1 medium yellow onion.
3. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
4. Add diced onion and cook for 5 minutes until translucent, stirring occasionally.
5. Mince 3 cloves garlic and add to the pot, cooking for 1 minute until fragrant.
6. Add sliced mushrooms and cook for 8-10 minutes until they release their liquid and turn golden brown.
7. Stir in 1 tsp dried thyme, 1/2 tsp salt, and 1/2 tsp black pepper.
8. Pour in 4 cups vegetable broth and bring to a boil.
9. Reduce heat to low and simmer uncovered for 15 minutes.
10. Drain soaked cashews and add them to the soup.
11. Carefully transfer the soup in batches to a blender and blend on high for 2 minutes until completely smooth.
12. Return blended soup to the pot and heat for 3 minutes until warmed through.

Velvety smooth with an earthy depth from the mushrooms, this soup delivers restaurant-quality richness without the dairy. Try topping it with crispy roasted mushroom slices or a drizzle of truffle oil for an extra fancy touch that’ll make your Tuesday night feel like a five-star experience.

Cashew Cream and Spinach Stuffed Shells

Gosh, are you tired of the same old pasta routine? These Cashew Cream and Spinach Stuffed Shells are here to rescue your dinner game with a creamy, dreamy twist that’ll make you forget all about ricotta. Get ready to stuff, bake, and devour your way to comfort food bliss—no boring meals allowed!

Ingredients

– 24 jumbo pasta shells
– 1 cup raw cashews, soaked
– 2 cups fresh spinach, chopped
– 1/2 cup nutritional yeast
– 2 cloves garlic, minced
– 1 tbsp lemon juice
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups marinara sauce
– 1/4 cup water
– 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the jumbo pasta shells and cook for 9 minutes until al dente.
4. Drain the shells and rinse them under cold water to stop the cooking process.
5. In a blender, combine the soaked cashews, nutritional yeast, minced garlic, lemon juice, salt, and black pepper.
6. Blend on high speed for 2 minutes until the mixture is completely smooth and creamy.
7. Transfer the cashew cream to a mixing bowl and fold in the chopped spinach until evenly distributed.
8. Spread 1 cup of marinara sauce evenly across the bottom of a 9×13-inch baking dish.
9. Stuff each cooked pasta shell with about 1 1/2 tablespoons of the cashew-spinach filling.
10. Arrange the stuffed shells in a single layer over the marinara sauce in the baking dish.
11. Pour the remaining 1 cup of marinara sauce over the top of the shells.
12. Drizzle the olive oil evenly over the sauce.
13. Pour the 1/4 cup of water around the edges of the baking dish to prevent drying.
14. Cover the dish tightly with aluminum foil and bake for 25 minutes.
15. Remove the foil and bake for an additional 10 minutes until the sauce is bubbly.
16. Let the shells rest for 5 minutes before serving. Who knew vegan comfort food could be this indulgent? The shells emerge tender, with a luxuriously creamy filling that’s perfectly balanced by the tangy marinara. Serve them alongside a crisp salad or garlic bread for a meal that’s downright show-stopping.

Chocolate Cashew Cream Pie

Get ready to meet your new dessert soulmate—this chocolate cashew cream pie is the kind of treat that makes you forget you ever liked any other dessert. Seriously, it’s so decadently smooth and nutty-rich, you might just start questioning all your life choices (in the best way possible). Consider this your official invitation to indulge in a slice of pure, unapologetic bliss.

Ingredients

– 1 ½ cups raw cashews
– ¼ cup maple syrup
– ½ cup coconut oil
– ⅓ cup cocoa powder
– 1 tsp vanilla extract
– ¼ tsp sea salt
– 1 pre-made graham cracker crust
– ½ cup dairy-free chocolate chips
– 1 tbsp coconut oil

Instructions

1. Soak 1 ½ cups raw cashews in hot water for 1 hour to soften them for blending.
2. Drain the cashews thoroughly and add them to a high-speed blender.
3. Pour in ¼ cup maple syrup, ½ cup coconut oil, ⅓ cup cocoa powder, 1 tsp vanilla extract, and ¼ tsp sea salt.
4. Blend on high for 2–3 minutes until completely smooth and creamy, scraping down the sides as needed.
5. Pour the blended cashew cream mixture into 1 pre-made graham cracker crust, spreading it evenly with a spatula.
6. Tap the pie pan gently on the counter to remove any air bubbles.
7. Place the pie in the freezer and chill for 4 hours, or until firm to the touch.
8. Combine ½ cup dairy-free chocolate chips and 1 tbsp coconut oil in a microwave-safe bowl.
9. Microwave in 30-second intervals, stirring between each, until fully melted and glossy.
10. Drizzle the melted chocolate over the chilled pie in a zigzag pattern.
11. Return the pie to the freezer for 10 minutes to set the chocolate drizzle.
12. Slice with a warm knife for clean edges and serve chilled.

But the magic doesn’t stop at the first bite—this pie boasts a velvety, mousse-like filling that melts on the tongue, with deep chocolate notes balanced by the subtle sweetness of cashews. Try garnishing slices with a sprinkle of flaky salt or crushed roasted cashews for an extra crunch, or serve it alongside a bold espresso to cut through the richness. It’s the kind of dessert that turns an ordinary Tuesday into a celebration.

Spicy Cashew Cream Tacos

Ready to revolutionize Taco Tuesday? These spicy cashew cream tacos are about to become your new obsession—they’re so delicious, even your carnivore friends will be begging for the recipe. Forget everything you thought you knew about plant-based eating because this flavor explosion will have you doing a happy dance right in your kitchen.

Ingredients

– 1 cup raw cashews
– 2 tbsp olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 1 tbsp chili powder
– 1 tsp cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1 cup vegetable broth
– 8 small corn tortillas
– 1 cup shredded purple cabbage
– 1/2 cup chopped cilantro
– 1 lime
– 1 avocado

Instructions

1. Soak 1 cup raw cashews in hot water for 30 minutes to soften them for blending.
2. Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
3. Dice 1 medium yellow onion and sauté in the hot oil for 5 minutes until translucent.
4. Mince 2 cloves garlic and add to the skillet, cooking for 1 minute until fragrant.
5. Add 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper to the skillet, stirring constantly for 30 seconds to toast the spices.
6. Pour in 1 cup vegetable broth and simmer for 3 minutes to create the sauce base.
7. Drain the soaked cashews and transfer to a blender with the skillet contents.
8. Blend on high speed for 2 minutes until completely smooth and creamy.
9. Return the cashew cream mixture to the skillet and simmer over low heat for 5 minutes, stirring occasionally, until thickened.
10. Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
11. Spoon the spicy cashew cream evenly among the warmed tortillas.
12. Top each taco with 1 cup shredded purple cabbage, 1/2 cup chopped cilantro, and sliced avocado.
13. Cut 1 lime into wedges and squeeze fresh juice over each taco before serving.

Divinely creamy with just the right amount of heat, these tacos deliver a texture contrast that’ll make your taste buds sing. The cool crunch of purple cabbage against the velvety cashew cream creates a party in your mouth that’s perfect for pairing with an ice-cold margarita or serving alongside charred corn for the ultimate fiesta experience.

Lemon and Herb Cashew Cream Dip

Virtually every party platter has that sad, neglected bowl of dip sitting lonely in the corner—but not this zesty superstar! Lemon and Herb Cashew Cream Dip is here to rescue your taste buds from blandness with its creamy texture and bright, herbaceous kick that’ll have guests double-dipping without shame.

Ingredients

– 1 cup raw cashews
– 1/2 cup water
– 3 tbsp fresh lemon juice
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 cup fresh parsley
– 2 tbsp fresh dill

Instructions

1. Place 1 cup raw cashews in a medium bowl and cover with boiling water; let soak for 15 minutes to soften.
2. Drain the cashews thoroughly and transfer them to a high-speed blender.
3. Add 1/2 cup water, 3 tbsp fresh lemon juice, 2 tbsp olive oil, 1 tsp garlic powder, and 1/2 tsp salt to the blender.
4. Blend on high speed for 60–90 seconds until completely smooth and creamy, scraping down the sides once halfway through.
5. Finely chop 1/4 cup fresh parsley and 2 tbsp fresh dill, then add them to the blender.
6. Pulse the blender 5–7 times just until the herbs are evenly distributed but still visible.
7. Transfer the dip to a serving bowl and refrigerate for at least 30 minutes to allow flavors to meld.

Expect a luxuriously smooth, spreadable dip with a tangy lemon zing and fresh herbal notes that make it irresistible. Try slathering it on grilled veggie skewers or using it as a sandwich spread for an instant flavor upgrade!

Cashew Cream and Berry Parfait

Sick of boring breakfasts that leave you dreaming of dessert? This cashew cream and berry parfait is basically morning dessert that’s socially acceptable to eat before 9 AM—creamy, dreamy, and packed with fruity pops that’ll make your taste buds do a happy dance.

Ingredients

– 1 cup raw cashews
– 1/2 cup water
– 2 tbsp maple syrup
– 1 tsp vanilla extract
– 1/4 tsp salt
– 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
– 1 cup granola
– 1 tbsp lemon juice

Instructions

1. Soak 1 cup raw cashews in warm water for at least 4 hours or overnight to soften them for blending.
2. Drain the soaked cashews thoroughly and add them to a high-speed blender.
3. Pour 1/2 cup water, 2 tbsp maple syrup, 1 tsp vanilla extract, and 1/4 tsp salt into the blender with the cashews.
4. Blend on high speed for 60–90 seconds until the mixture is completely smooth and creamy, scraping down the sides once if needed.
5. Hull and slice 1 cup of strawberries, and rinse 1 cup of mixed blueberries and raspberries, then pat all berries dry with a paper towel.
6. Toss the 2 cups of mixed fresh berries with 1 tbsp lemon juice in a small bowl to prevent browning and enhance brightness.
7. Spoon a layer of cashew cream into the bottom of a parfait glass or bowl, about 1/3 of the total cream.
8. Add a layer of the lemon-tossed berries on top of the cashew cream, using half of the berry mixture.
9. Sprinkle 1/2 cup of granola evenly over the berry layer for crunch.
10. Repeat the layers with another 1/3 of cashew cream, the remaining berries, and the final 1/2 cup of granola.
11. Top with the last portion of cashew cream and garnish with a few extra berries if desired.
12. Chill the assembled parfait in the refrigerator for 15–20 minutes to set the layers and enhance the flavors. The parfait boasts a velvety cashew cream that contrasts with juicy, tart berries and crunchy granola—each spoonful is a textural party. Serve it layered in clear glasses to show off those gorgeous stripes, or mix it all up for a delightful breakfast mess.

Smoky Cashew Cream Sauce for Grilled Vegetables

Finally, a sauce that makes grilled vegetables go from “meh” to “more, please!” This smoky cashew cream sauce is the plant-based superhero your summer grill sessions have been desperately craving—creamy, dreamy, and packed with enough smoky charm to convert even the most stubborn veggie skeptic.

Ingredients

• 1 cup raw cashews
• 1 cup water
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Place 1 cup raw cashews in a medium bowl.
2. Pour enough boiling water over cashews to cover them completely.
3. Let cashews soak for 15 minutes until softened. Tip: Soaking helps create that ultra-smooth, creamy texture without graininess.
4. Drain soaked cashews thoroughly.
5. Transfer drained cashews to a high-speed blender.
6. Add 1 cup fresh water to the blender.
7. Add 2 tbsp nutritional yeast to the blender.
8. Add 1 tbsp lemon juice to the blender.
9. Add 1 tsp smoked paprika to the blender.
10. Add 1/2 tsp garlic powder to the blender.
11. Add 1/2 tsp onion powder to the blender.
12. Add 1/4 tsp salt to the blender.
13. Add 1/8 tsp black pepper to the blender.
14. Blend on high speed for 60-90 seconds until completely smooth and creamy. Tip: For extra silkiness, scrape down the sides halfway through blending.
15. Heat 1 tbsp olive oil in a small saucepan over medium heat.
16. Pour the blended cashew mixture into the saucepan.
17. Cook the sauce for 5-7 minutes, stirring constantly with a whisk. Tip: Constant stirring prevents sticking and ensures even heating.
18. Remove saucepan from heat when sauce thickens to a pourable but creamy consistency.
19. Let sauce cool for 5 minutes before serving.

Prepare to be wowed by how this velvety sauce clings perfectly to every nook and cranny of your grilled veggies, delivering a smoky-savory punch that’s downright addictive. Drizzle it over charred zucchini, dunk roasted potatoes, or thin it slightly for a killer salad dressing—this versatile superstar might just steal the spotlight from the vegetables themselves!

Cashew Cream and Strawberry Smoothie Bowl

Aren’t you tired of smoothie bowls that taste like you’re drinking a salad? Let’s skip the kale drama and dive into something that actually makes your taste buds do a happy dance. This cashew cream and strawberry situation is basically dessert pretending to be breakfast, and we’re totally here for the delicious deception.

Ingredients

– 1 cup raw cashews
– 2 cups frozen strawberries
– 1/2 cup unsweetened almond milk
– 2 tbsp maple syrup
– 1 tsp vanilla extract
– 1/4 tsp salt

Instructions

1. Soak 1 cup raw cashews in hot water for 30 minutes to soften them for creamier blending.
2. Drain the soaked cashews completely using a fine mesh strainer.
3. Combine drained cashews, 2 cups frozen strawberries, 1/2 cup unsweetened almond milk, 2 tbsp maple syrup, 1 tsp vanilla extract, and 1/4 tsp salt in a high-speed blender.
4. Blend on high speed for 60-90 seconds until completely smooth and creamy, scraping down the sides halfway through if needed.
5. Pour the blended mixture into a bowl immediately while it maintains its thick, spoonable consistency.
6. Add your favorite toppings and serve right away for optimal texture and temperature.
Zesty and luxurious, this bowl delivers an ice cream-like creaminess that’ll make you question all your previous breakfast choices. The cashew base provides this velvety richness that perfectly balances the bright strawberry tang, creating a texture so thick you could practically stand a spoon in it. Try serving it in a chilled bowl for extra frosty vibes, or layer it with granola for that satisfying crunch contrast.

Garlic and Herb Cashew Cheese Spread

Vegans and dairy-lovers alike, prepare to have your minds blown by this outrageously creamy garlic and herb cashew cheese spread that’ll make you question everything you thought you knew about plant-based deliciousness. Seriously, this stuff is so good it should probably come with a warning label about potential addiction and spontaneous happy dances.

Ingredients

• 2 cups raw cashews
• 3 cloves garlic
• 2 tbsp nutritional yeast
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley
• 1 tbsp fresh dill
• 1/2 cup water

Instructions

1. Place 2 cups raw cashews in a medium bowl and cover completely with boiling water, letting them soak for exactly 1 hour to soften for optimal creaminess.
2. Drain the soaked cashews thoroughly using a fine mesh strainer, shaking gently to remove excess water.
3. Combine drained cashews, 3 peeled garlic cloves, 2 tablespoons nutritional yeast, 1 tablespoon lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper in a high-speed blender.
4. Add 2 tablespoons fresh parsley and 1 tablespoon fresh dill to the blender mixture.
5. Pour 1/2 cup water into the blender to help with blending consistency.
6. Blend on high speed for 2-3 minutes, scraping down the sides halfway through, until completely smooth and creamy.
7. Transfer the blended mixture to an airtight container and refrigerate for at least 4 hours to allow flavors to meld and texture to firm up.

Just wait until you experience that velvety-smooth texture that spreads like a dream across crackers or crusty bread. The garlic packs a flavorful punch while the fresh herbs dance across your palate, creating a sophisticated spread that’s perfect for elegant entertaining or late-night snacking straight from the container—we won’t judge!

Roasted Red Pepper and Cashew Cream Pasta

Oh, the humble pasta—forever our reliable dinner hero, but sometimes it needs a glam squad. Enter this roasted red pepper and cashew cream situation that’s so velvety and vibrant, you’ll forget all about that jarred stuff. Let’s turn your weeknight into a gourmet getaway without the fuss.

Ingredients

– 12 ounces dried pasta
– 2 large red bell peppers
– 1 cup raw cashews
– 3 cloves garlic
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 teaspoon red pepper flakes
– 1/4 cup nutritional yeast
– 1 tablespoon lemon juice
– 1/2 cup water
– Fresh basil leaves for garnish

Instructions

1. Soak 1 cup raw cashews in hot water for 30 minutes to soften them for blending.
2. Preheat your oven to 425°F and line a baking sheet with parchment paper.
3. Cut 2 large red bell peppers into quarters, remove stems and seeds, and place them skin-side up on the baking sheet.
4. Drizzle peppers with 1 tablespoon olive oil and roast for 25 minutes until skins are charred and blistered.
5. Transfer roasted peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes to loosen skins.
6. Peel the skins off the peppers—this step ensures a silky smooth sauce without bitter bits.
7. Cook 12 ounces dried pasta in a large pot of salted boiling water according to package directions until al dente.
8. Drain the pasta, reserving 1/2 cup pasta water, and return pasta to the pot.
9. Drain soaked cashews and add them to a blender with peeled roasted peppers, 3 cloves garlic, 1/4 cup nutritional yeast, 1 tablespoon lemon juice, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon red pepper flakes, and 1/2 cup water.
10. Blend on high speed for 2 minutes until completely smooth and creamy—no one wants gritty sauce, so take your time here.
11. Heat 1 tablespoon olive oil in a large skillet over medium heat and pour in the blended sauce.
12. Simmer the sauce for 5 minutes, stirring occasionally, until slightly thickened and heated through.
13. Add the cooked pasta to the skillet with the sauce and toss to coat evenly.
14. If the sauce is too thick, gradually stir in reserved pasta water 2 tablespoons at a time until desired consistency is reached.
15. Garnish with fresh basil leaves before serving.

Finally, that first forkful delivers a luxuriously creamy texture with a sweet, smoky kick from the peppers, all hugged by a subtle nutty richness. For a showstopper twist, top with toasted breadcrumbs or serve alongside a crisp arugula salad—it’s pasta night, upgraded.

Cashew Cream Cheesecake with a Nutty Crust

Dare we say this is the cheesecake that dreams are made of? Forget everything you thought you knew about dairy-free desserts—this cashew cream creation is about to become your new obsession. It’s rich, ridiculously creamy, and so good you’ll want to hide it from your family (we won’t judge).

Ingredients

• 1 ½ cups raw cashews
• ½ cup almond flour
• ¼ cup maple syrup
• 2 tbsp coconut oil
• ½ cup coconut cream
• ¼ cup lemon juice
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions

1. Soak 1 ½ cups raw cashews in hot water for 1 hour to soften them for blending.
2. Combine ½ cup almond flour, 2 tbsp melted coconut oil, and 2 tbsp maple syrup in a bowl until the mixture holds together when pressed.
3. Press the crust mixture firmly into the bottom of a 7-inch springform pan using the back of a measuring cup to create an even layer.
4. Bake the crust at 350°F for 10 minutes until lightly golden, then let it cool completely.
5. Drain the soaked cashews and add them to a high-speed blender with ½ cup coconut cream, remaining 2 tbsp maple syrup, ¼ cup lemon juice, 1 tsp vanilla extract, and ¼ tsp salt.
6. Blend on high for 2-3 minutes until completely smooth, scraping down the sides halfway through—this ensures no gritty bits remain.
7. Pour the cashew filling over the cooled crust and smooth the top with a spatula.
8. Tap the pan firmly on the counter 3-4 times to release any air bubbles trapped in the filling.
9. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or overnight for best results—patience rewards you with perfect sliceability.
10. Run a knife around the edges of the pan before releasing the springform to serve.

Heavenly doesn’t even begin to cover it—this cheesecake delivers a velvety, tangy-sweet filling that melts on your tongue, contrasted by that nutty, slightly crunchy crust. Try topping slices with a drizzle of salted caramel or fresh berry compote for an extra wow factor. Trust us, it’s the kind of dessert that makes you forget it’s actually good for you.

Vegan Cashew Cream Curry

Kick your basic curry night to the curb, because this vegan cashew cream curry is about to become your new kitchen superstar—it’s so creamy, you’ll forget dairy ever existed, and packed with flavor that’ll make your taste buds do a happy dance. Seriously, this dish is the cozy hug your weeknight dinner has been desperately craving.

Ingredients

– 1 cup raw cashews
– 1 tbsp coconut oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper
– 1 (14 oz) can coconut milk
– 2 cups vegetable broth
– 1 large sweet potato, peeled and cubed
– 1 cup frozen peas
– 1 tbsp lime juice
– 1/2 tsp salt

Instructions

1. Soak 1 cup raw cashews in hot water for 20 minutes to soften them for blending.
2. Drain the cashews and blend with 1/2 cup water until completely smooth and creamy, about 1-2 minutes.
3. Heat 1 tbsp coconut oil in a large pot over medium heat until shimmering.
4. Add 1 diced yellow onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
5. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until aromatic.
6. Add 2 tbsp curry powder, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, toasting for 30 seconds to deepen the flavors.
7. Pour in 1 can coconut milk and 2 cups vegetable broth, scraping the bottom of the pot to incorporate any browned bits.
8. Add 1 large cubed sweet potato, bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes until the sweet potato is fork-tender.
9. Stir in the blended cashew cream and 1 cup frozen peas, simmering uncovered for 5 minutes to heat through.
10. Remove from heat and stir in 1 tbsp lime juice and 1/2 tsp salt until fully combined. Let’s be real—this curry is luxuriously velvety with a subtle nutty sweetness from the cashews, balanced by a gentle spice kick. Serve it over fluffy rice, scoop it up with naan, or even use it as a hearty dip for a fun twist!

Conclusion

Amazing how versatile cashew cream can be, right? From creamy pastas to dreamy desserts, these 22 recipes prove it’s a kitchen superstar for any occasion. I hope you found some new favorites to try! Drop a comment below sharing which recipe you’re most excited about, and don’t forget to pin this article to your Pinterest boards so you can easily find these delicious ideas again.