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This sun-dried tomato cashew cream can be prepared in just 5 minutes, provided you remembered to soak your nuts the night before. The result: a raw, creamy, lactose-free plant-based spread, rich in magnesium and plant proteins that you wouldn't suspect at first spoonful. It's the lively appetizer that Aurélie and I most often make when friends drop by unexpectedly.
Why soaked cashews change everything
Honestly, that's the question everyone asks at the beginning. Why soak? Because raw cashews contain phytates and enzyme inhibitors—natural compounds that, in quantity, can limit the absorption of its minerals and slow down digestion. Eight hours in a bowl of cold water, and all of that is largely neutralized.
The other advantage, and it is decisive for the texture, is that soaked cashews blend differently. They become silky, almost milky. Without soaking, you get a grainy puree. With soaking: a plant-based cream that your guests will gladly mistake for something sophisticated. (The secret stays between us.)
On the nutrition side, cashew nuts provide approximately 18 g of protein per 100 g, from magnesium at ~292 mg/100 g, zinc and copper — data from the Ciqual ANSES. Monounsaturated fatty acids (oleic acid, mainly) complete the picture. To learn more about the principle of activating oilseeds, our article on theactivation of almonds and nuts Explain all of that in detail.
The ingredients — for 4 people
- 2 handfuls (60 g) of raw cashews, soaked for 6 to 8 hours and well rinsed
- 2 sun-dried tomatoes
- 2 dried peppers
- 1 clove of garlic
- 1 tablespoon of extra virgin olive oil
- 3 cl of isotonic marine plasma + 4 cl of filtered water
- Freshly ground pepper, a pinch of curry (optional)
Preparation — 3 simple steps
- The night before: Place the cashews in a bowl, cover generously with cold water. Let them soak overnight (at least 6 to 8 hours) at room temperature.
- At the time of preparing: Drain and rinse the cashews thoroughly under cold water — do not skip this step. Place them in a blender bowl with the sun-dried tomatoes, dried peppers, garlic, olive oil, and the marine plasma diluted in water.
- Mix until perfectly smooth texture. Adjust the consistency by adding a little water if necessary. Adjust the seasoning with pepper and curry to your taste.
There you go. The cream is ready to serve or to be stored for 3 to 4 days in an airtight jar in the refrigerator.
Marine plasma: much more than a pinch of salt
In this recipe — and in many others at our place — we use isotonic marine plasma instead of table salt. It is not a whim of living food. It is a logic of composition.
Marine plasma is an isotonic solution whose mineral richness, in its proportion, resembles that of human blood plasma. René Quinton, a French biologist from the early 20th century,and century, documented this relationship over a century ago. Specifically, while refined salt only provides sodium chloride, marine plasma offers a range of about 78 trace elements and minerals: magnesium, potassium, silicon, calcium, and many others. In raw cuisine, it is a natural flavor enhancer that can be incorporated into sauces, marinades, and dips without cooking—without ever "salting" aggressively.
To fully understand its specifics, discover our guide. Isotonic or hypertonic marine plasma: what are the differences ? and our article on the Mediterranean Sea Marine Plasma vs Atlantic.
How to use this cashew cream ?
It is one of the most versatile raw cashew sauces in no-cook cuisine. Here are its favorite uses:
- Appetizer spread on raw crackers, zucchini slices, or endive leaves
- Dip for raw vegetables : carrots, celery stalks, cauliflower florets
- Salad dressing : diluted with a little water and lemon juice
- Vegetable spaghetti base : perfect with some zucchini noodles
- Stuffing for raw wraps : with nori sheets, salad, or rice paper
- Raw soup topping : a spoonful on a cold soup to enrich it with plant proteins
For more recipe ideas using nuts, explore our guide to the raw pastry and our cashew-apricot bars.
Chef's living variations and tips
- Fresh herbs version: A handful of basil or coriander blended with the cream — an immediate summer note.
- Tangy version: The juice of half a lemon enhances freshness and helps with preservation.
- Green version: A small spoonful of barley grass powder to boost chlorophyll. The taste changes slightly, but many of our regulars prefer this version.
- Freezing: Pour into ice cube trays for ready-to-use individual portions. A quick blend after thawing and you're good to go.
⚠️ To be avoided in case of an allergy to cashew nuts (EU regulated allergen). High caloric content: a reasonable portion corresponds to 2-3 tablespoons.
Frequently Asked Questions About Cashew Cream
What are the nutritional benefits of cashew cream ?
Homemade cashew cream provides plant-based proteins (~18 g/100 g), monounsaturated fatty acids (oleic acid), magnesium (~292 mg/100 g according to the Ciqual ANSES), zinc, and copper. Naturally lactose-free and cholesterol-free, it is even more assimilable when the nuts are soaked for 6 to 8 hours beforehand, which reduces phytates. As part of a varied and balanced diet.
Is cashew cream healthier than animal cream ?
From a nutritional standpoint, cashew cream primarily contains unsaturated fatty acids that contribute to a normal lipid profile, while dairy cream is rich in saturated fatty acids. Homemade cashew cream is also lactose-free, additive-free, and compatible with a vegan or plant-based diet. These data are indicative: within a varied and balanced diet, both can have their place.
What can salted cashew cream be used for ?
It is used as an appetizer spread, a sauce for raw vegetables, a diluted salad dressing, a base for vegetable spaghetti, a filling for raw wraps, or a topping for cold soups. Its creamy texture and umami flavor make it a versatile substitute for many dairy cream-based sauces in no-cook preparations.
How long should cashews be soaked ?
The ideal soaking time is 6 to 8 hours, preferably an entire night. A minimum of 2 hours is possible if you're in a hurry, but the result will be less creamy and the anti-nutrients will be less reduced. Always rinse thoroughly after soaking before blending.
Can homemade cashew cream be frozen ?
Yes. Pour the cream into ice cube trays to create convenient individual portions for thawing. The texture may slightly change after freezing — a quick blend will restore it. It can be stored in the refrigerator in an airtight container for 3 to 4 days.
References
- ANSES. Ciqual 2020 Nutritional Composition Table of Foods. National Agency for Food, Environmental and Occupational Health Safety. Raw cashew nut data.
- I'm sorry, but it seems like the text you provided is a reference or citation rather than a full sentence or passage in French. Could you please provide more context or a specific text that you would like translated?. Seawater, organic environment. Masson & Co, Paris. Reference works on the isotonic composition of marine plasma and its relationship with blood plasma.
Update: March 2026. Article approved by Éric Viard, founder of Biovie and engineer ISTOM, co-author of " Seaweed in everyday life "(Gallimard, 2024) —" Best cookbook in the world, Gourmand Cookbook Awards 2025, and Best cookbook in France, National Academy of Cuisine 2025.
Warning: The information presented in this article is provided for informational purposes only and does not constitute medical advice. Consult a qualified healthcare professional before making any changes to your diet or supplementation. As part of a varied and balanced diet and a healthy lifestyle.
