Gluten Free, Sides & Condiments, Vegan and Vegetarian, Vegetable Stock Recipes

Savoury Cashew Cream

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  • 1 cup of raw unsalted cashews
  • 2 tsp of Urban Forager Vegetable Stock Concentrate (or any other Urban Forager Stock Concentrate of your choicee)
  • water to cover the cashews


  1. Put the cashews in a small saucepan and pour filtered water in to cover
  2. Stir through the stock concentrate until melted into the water
  3. Boil the cashews for approx 15 minutes, or until the cashews are soft enough to easily crush under a fork
  4. Use a blender or thermo mix to blend the mixture until smooth. If you would like a thicker sauce (to replace creme fraiche or cream cheese) don’t add the water, and trickle in the stock slowly as you blend to get the desired consistency
  5. Add to any dish as a savoury vegan/dairy-free replacement for cream.

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