Looking for a creamy, dairy-free alternative that’s perfect for savory and sweet dishes? This cashew cream with lemon recipe is vegan, smooth, and zesty, making it a favorite among plant-based eaters and chefs alike.
In this guide, you’ll learn how to make this plant-based lemon cashew sauce in minutes using just a few ingredients. It’s the ultimate replacement for dairy cream, and it’s just as rich—without the heaviness.
Want to learn more about why cashews are great for dairy-free diets? Check out this cashew nutrition guide from Healthline.
🌰 What Is Cashew Cream with Lemon?
Cashew cream with lemon is a vegan, dairy-free blend made by soaking and blending raw cashews with water and fresh lemon juice. It’s an excellent base for:
- Lemon cashew dressings
- Dairy-free sauces for pasta
- Creamy vegan dips
- Non-dairy alternatives to sour cream or yogurt
This cashew lemon cream is lighter than coconut milk, easier to digest, and has a neutral base you can build on.
Need the right blender for this creamy texture? Explore the best blender options here.
🥣 Ingredients – Simple and Clean
To make this creamy cashew lemon dressing, you only need:
- 1 cup raw cashews
- ¾ cup filtered water
- 2 tablespoons fresh lemon juice
- 1 clove garlic (optional for savory use)
- ½ teaspoon sea salt
- 1 teaspoon maple syrup (optional for sweet uses)
Want a complete lemon pairing? Try it with this lemon butter sauce recipe from DatedRecipes for extra citrus flavor.
🔪 How to Make Cashew Cream with Lemon
🧾 Step-by-Step Instructions
- Soak cashews in hot water for 30 minutes (or overnight in cold water).
- Drain and rinse well.
- Add cashews, lemon juice, water, and seasonings to a high-speed blender.
- Blend until smooth (1–2 minutes).
- Taste and adjust: more lemon for tartness, maple syrup for balance.
You can pour this cashew cream with lemon over roasted vegetables or use it as a sauce for Italian green salad for a dairy-free Caesar alternative.
🧄 Flavor Boosters & Variations
Use this base recipe as a canvas. Try these options:
🍋 Savory Add-Ins:
- Garlic + lemon for a creamy pasta sauce
- Dill and parsley for a herb dip
- Paprika or chili flakes for spice
🍨 Sweet Variants:
- Vanilla + lemon zest for dessert cream
- Maple syrup + lemon for waffles or chia oatmeal toppings
🥗 Delicious Ways to Use Cashew Lemon Sauce
You’ll love using this cashew cream with lemon in:
- Vegan pasta sauces
- Grain bowl toppers
- Creamy vegan dips
- Wraps and sandwiches
- Sweet desserts with fruit
For savory pairings, it’s delicious over lemon herb chicken or roasted veggies.
❌ Common Mistakes to Avoid
When making this vegan lemon cream, avoid:
- Using roasted cashews – they won’t blend smooth
- Adding lemon too early during soaking – add only at blending stage
- Not blending long enough – result will be grainy
- Using too little water – creates a thick paste, not cream
💡 Tips for Perfect Cashew Cream Every Time
- Soak longer for creamier texture
- Use minimum ¾ cup water to cover blender blades
- Add lemon after soaking to preserve brightness
- Use ethical cashew sources to support sustainable farming
❄️ Storage & Freezing Tips
- Fridge: Up to 5 days in a sealed jar
- Freezer: 1 month (use silicone cubes for portions)
- Shake or stir after thawing to recombine
🥄 Nutritional Highlights
- Naturally dairy-free and gluten-free
- High in healthy fats, magnesium, and iron
- Great for low-carb and plant-based diets
- No added oils or preservatives
❓ FAQs – Cashew Cream with Lemon Recipe
Can I use lemon in all cashew cream recipes?
Yes! Lemon adds brightness and acidity, making it perfect for savory or sweet dishes.
Can I make it without soaking cashews?
Quick boil for 15 minutes works if you’re in a rush.
Can I freeze cashew cream?
Yes. It may separate slightly but mixes back when stirred.
Is this healthier than coconut cream?
It’s lower in saturated fat and cholesterol-free — a healthier option overall.
Can I use it for baking or desserts?
Absolutely! Add maple syrup, vanilla, and a pinch of salt for a dessert-ready cream.
🧾 Cashew Cream with Lemon Recipe Card
Ingredients
- 1 cup raw cashews
- ¾ cup water
- 2 tbsp lemon juice
- ½ tsp salt (optional)
- 1 clove garlic or 1 tsp maple syrup (optional)
Instructions
- Soak cashews in hot water for 30 mins
- Drain and blend with other ingredients
- Adjust flavor as needed
- Store in fridge or freeze for later
✅ Final Thoughts
This cashew cream with lemon recipe is not just a vegan staple, but also a flavor powerhouse. It’s endlessly flexible — from dressings to dessert sauces — and fits cleanly into any dairy-free lifestyle.
👉 Looking to add more lemony richness? Combine it with this lemon butter sauce or enjoy with Italian green salad or a warm grain bowl.
🥄 Cashew Cream with Lemon Recipe – Easy, Vegan & Flavorful
Ingredients
- 1 cup raw cashews
- ¾ cup filtered water
- 2 tablespoons fresh lemon juice
- ½ teaspoon sea salt optional
- 1 garlic clove optional, for savory use
- 1 teaspoon maple syrup optional, for sweet use
Instructions
- Soak the cashews in hot water for 30 minutes. For a cold soak, use filtered water and soak for 4–6 hours.Drain and rinse the cashews thoroughly.Add the soaked cashews, lemon juice, water, and optional ingredients to a high-speed blender.Blend until smooth, about 1–2 minutes, scraping down the sides if necessary.Taste and adjust: add more lemon juice for brightness, maple syrup for sweetness, or water for a thinner texture.Use immediately, or store in the fridge in a sealed jar for up to 5 days.
Notes
- For a dressing, use more water for a pourable consistency.
- For a dip, reduce the water slightly to make it thicker.
- This recipe can be frozen for up to 1 month. Thaw in the fridge and stir well before using.
- Works great on grain bowls, pasta, salads, or roasted vegetables.
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