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Cashew Cream
Dinner, Lunch

cashew cream

This plant-based white cashew cream sauce is incredibly versatile. Use it as you would a béchamel or traditional cream-based white sauce. 

Makes 4 cups


2 cups raw cashews

4-6 cups warm water

2 tbsp olive oil

1 cup onion, diced

2 cloves garlic, crushed

1 and 1/2 cups vegetable stock

1/2 cup dry white wine

2 and 1/2 tbsp nutritional yeast

1 tbsp onion granules

pinch of freshly grated nutmeg

pinch of white pepper

1 tsp Himalayan salt


Soak the cashews in water for 3-4 hours to soften and then strain. Heat a pan and add the olive oil. Add the chopped onion and sweat for 8 minutes to bring out the flavour.

Next, add the garlic and sweat for an extra 2 minutes. Transfer the cooked onions and garlic to a blender and add the cashews, vegetable stock, white wine, nutritional yeast, onion granules, nutmeg, white pepper, and salt. Blend on high speed until smooth. Add more liquid if you prefer a thinner consistency.

Andy’s Sugar Safe® Tips

Cashews are high in FODMAPS, so anyone with SIBO or bloating issues should substitute them for raw macadamia nuts, which are FODMAP-friendly.


If you’re short on time or ingredients, you could also try the super simple cashew cream béchamel recipe below…

Makes 1 and 1/2 cups


1 cup raw cashews, soaked and drained
1 cup water
Pinch of nutmeg
Salt and pepper, to season


Soak the cashews in fresh water for 4-6 hours, then drain.

Place in a high-speed blender with the water and blend until smooth. For a thicker cream, add less water.

Season with a sprinkling of ground nutmeg, salt, and pepper, if desired.