Delicious & Easy

Golden Cashew Cream

Tina Witherspoon

Serve Golden Cashew Cream over cooked pasta, use it to dress up a salad, or dip cucumbers in it. Basically, put it on almost everything and you're golden.


*Try using kosher, sea salt, or pink Himalayan varieties and adjust to taste preference.

In a large bowl, soak cashews in water for 30 minutes. Transfer to a blender or food processor and blitz until smooth and creamy for 1 to 3 minutes, pausing occasionally to scrape down the sides.

Keeps well covered and refrigerated for about a week.

Ingredients for

Golden Cashew Cream

1 ½ cups raw cashews
1 ½ cups water
1 tablespoon nutritional yeast
1 teaspoon turmeric powder
½ teaspoon freshly ground black pepper
1 teaspoon–½ tablespoon salt*

Instructions for

Golden Cashew Cream

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