how to make cashew paste – Thick & Creamy

Cashew paste is a gluten-free, vegan, dairy-free alternative for cooking cream giving you an easy option to add a creamy texture to your vegan dishes. Today I will show you how to make cashew paste from scratch.

Even though most supermarkets have started selling cashew paste now, it’s not as yummy and creamy as the one that you can make yourself at home with a few ingredients.

If you haven’t tried making it already, you can follow this recipe and give it a try. It’s effortless and the end product is delicious. I like to add this paste to various dishes like Chicken Paprikash soup, and Turkish Chicken soup.

Cashew paste adds a creamy touch to soups, and even pasta without taking a toll on calories. Some of the dishes I have used this paste are curries, soups, cheesecake, and alfredo pasta to name a few.

It is a great substitute for heavy cream, as with cashew paste, you will have a creamy dish that is dairy-free, vegan, and tastes great.

So how to make cashew paste? Without further ado, here’s what you need.

Chef Notes

• You can store the paste in your refrigerators for 1-2 weeks in an airtight container. For longer, you can store it in the freezer, as it stays good for 4-5 months.
• If you are short on time, you can soak the cashews in warm water for 30 minutes before grinding. You can also add cashews and water to a pot and bring it to a boil.
• Another quick way to soften the cashews is to put them in a cup, add, water, and microwave for 2-3 minutes.
• If you have unroasted cashew, you can roast them at home in the oven or stove before soaking them in water.
• If your cashews are soaked longer than 2 hours or for more, it’s going to get bad and smelly. If your soaking water turns gelly-like and slimy, it means you overdid it. Don’t use these cashews as it’s going to taste really bad.

How to Make Cashew Paste

Cashew paste is a great substitute for heavy cream, as with this recipe, you will have a creamy dish that is dairy-free, vegan, and tastes great.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 5 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine American

Servings 20

Equipment

• High-speed blender

Ingredients

  

• 2 cups raw cashews roasted
• 3/4 cup water

Instructions

 

• Soak cashews in water for 2 hours.
• Drain the cashews and wash them under cool water. Transfer them to a food processor and grind the nuts into a fine powder.
• Add water to the mixture in small portions, and grind until you get a fine paste.
• If the mixture is still grainy, you can keep adding a little water and grind until you get the desired consistency.
• If you want a thin paste, you can add more water.
• Transfer the paste into an airtight container and use it in your dishes, and store the rest in the refrigerator.

Notes

• You can store the paste in your refrigerators for 1-2 weeks in an airtight container. For longer, you can store it in the freezer, as it stays good for 4-5 months.
• If you are short on time, you can soak the cashews in warm water for 30 minutes before grinding. You can also add cashews and water to a pot and bring it to a boil.
• Another quick way to soften the cashews is to put them in a cup, add, water, and microwave for 2-3 minutes.

Keyword cashew paste, how to make cashew paste, vegan cashew paste

Nutrition Facts of Cashew Paste

Serving: 20