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Cashew Cream

This thick, lemony ricotta cheese-like spread is dairy-free and delicious. Use it to top toast or fill gluten-free crepes. Covered cashew cream keeps in the refrigerator for 5 days.
Author Aran Goyoaga


  • 2 cups raw cashews
  • 1 1/2 teaspoon freshly grated lemon zest
  • 4 teaspoons freshly squeezed lemon juice
  • 3/4 teaspoon kosher salt


  1. Place the cashews in a medium bowl and cover with plenty of cold water. Let soak overnight in the refrigerator. Drain the cashews in a colander and transfer into a high-speed blender. Add 2/3 cups water and blend until smooth and creamy, stopping the blender and scraping its sides a couple of times, if necessary.
  2. Transfer the cream into a bowl and stir in the lemon zest and juice and salt.