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Cashew Cream


"I've pleased many a client who swears by butter but wants to go dairy-free by substituting nut creams, in this case pulverized cashews," says Rebecca Katz, whose Cashew Cream was served in the Bastyr Dining Commons for her Cancer-Fighting Kitchen workshop in September 2011. "Not only is the taste fulfilling and delightful, nuts are far better for you than any store-bought buttery spread made from corn oil."

Katz recommends adding a drizzle of Cashew Cream to flavor dishes such as Carrot-Ginger Soup, or using it as a tasty and nutritious addition to any smoothie.


2 cup
raw cashews
2 cup
2 tsp
freshly squeezed lemon juice or orange juice
1⁄2 tsp
sea salt
1⁄8 tsp
freshly ground nutmeg


Grind the cashews in a mini-food processor or nut grinder to give them a head start in the blender (if you have a Vita-Mix, you can skip this step). Put the water in a blender, then add the lemon juice, salt, nutmeg and cashews and blend until creamy smooth. This takes several minutes, but your taste buds will reap the rewards of your patience.


Storage: Store in an airtight container in the refrigerator for 2 weeks or in the freezer for 2 months.

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A stylized plate and silverware.
SourceReprinted with permission from Rebecca Katz (The Cancer-Fighting Cookbook and One Bite at a Time)
Prep time
5 minutes
Cooking time
Total time
5 minutes