Cashew cream! Rich and smooth with a subtle hint of sweetness, this is the perfect vegan replacement for the regular “malai” in most Indian recipes. As fancy as the name sounds, you’d be relieved to know that there’s nothing even remotely exotic about it! It’s super easy to make and oh-so-versatile 🙂

Once you have this stuff ready, you can veganize any of your favorite recipes that call for malai: dal makhani, creamy soups, pasta sauces, halwa, kulfi, fruit cream, nice cream shakes…. the list is endless!

You can also make a delicious salad dressing by adding a few drops of lemon juice, kala namak, and pepper powder to the cashew cream. Or blend with some date paste and a pinch of elaichi powder to make a sweet cream to serve with fruits.

Go ahead, make a batch, and have fun!

Cashew Cream

Preparation time: 5 minutes + soaking time

Yields: 1 cup (approx.)


  • 1 cup broken cashews, soaked in water for 4-5 hours & drained
  • 2/3 cup water


Grind the soaked cashews with ½ cup water on the highest setting until smooth and creamy. Add the remaining water and blend well. Refrigerate for up to 2 days.

Your multi-purpose cashew cream is ready 🙂

0 0 votes
Article Rating