Vegan Cashew Lemon Glaze

This Vegan Cashew Lemon Glaze is tangy, creamy, and easy to make. Perfect for cakes, bundt cakes, pancakes, and savory dishes like casseroles.

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Cashew Lemon Glaze

Tangy, creamy, and naturally dairy-free, cashew lemon glaze is a simple recipe with endless possibilities. Using soaked cashews, fresh lemon juice, and a handful of other everyday ingredients, this versatile glaze is perfect for topping desserts, dressing up savory dishes, or creating a vegan frosting. Whether you’re new to dairy-free cooking or a seasoned plant-based enthusiast, this easy-to-make recipe delivers incredible flavor and texture with minimal effort.

This glaze was one of my favorite vegan sauces when I was vegan. I used it a lot in my vegan restaurant in many dishes with different substitutes.

(For other glaze ideas with a twist, try this Macadamia Nuts And Cinnamon Glaze, perfect for waffles and muffins!)

What is Cashew Lemon Glaze?

Cashew lemon glaze is a creamy, tangy topping made from simple ingredients like raw cashews, fresh lemon juice, and lemon zest. It’s vegan, versatile, and perfect for sweet or savory dishes. Unlike traditional glazes that rely on heavy cream or butter, this dairy-free version uses cashews to create a luscious texture, that’s surprisingly rich and healthy. Let’s break down what makes this glaze so special.

Ingredients For Vegan Cashew Lemon Glaze

Cashews: Raw cashews provide a creamy base. Chews transform into a soft, blendable ingredient when soaked in hot water for a few hours. Packed with dietary fiber and healthy fats, they’re a wholesome substitute for cream cheese or sour cream.

Fresh Lemon Juice and Zest: Lemon juice adds the tangy kick, while lemon zest enhances the aroma and delivers layers of citrus flavor.

Natural Sweeteners: Ingredients like maple syrup, coconut sugar, erythritol, and monk fruit are added for a touch of sweetness, balancing the tartness of the lemons without refined sugars.

Coconut Milk: Coconut milk adds a creamy consistency to the glaze, a subtle richness without overwhelming the other flavors. Light or full-fat coconut milk can be used based on your preference for thickness—both work seamlessly. Not sure how much to use? Adjust the quantity slightly to get the smooth, pourable texture you prefer.

For more inspiration on working with creamy ingredients like cashews, check out this Creamy Yellow Pepper Soup recipe, which also highlights how cashews transform dishes into irresistibly velvety creations.

Why Choose Cashew Lemon Glaze?

Cashew lemon glaze is not only delicious but also incredibly flexible. It can quickly become a vegan cake frosting or a drizzle for coconut cake or lemon cookies. It pairs beautifully with desserts but also works wonders as a topping for pancakes or muffins, similar to this Pumpkin Hazelnut Pancakes with Maple Pecan Glaze.

Plus, it’s a fantastic alternative for those avoiding dairy. Unlike frostings made with vegan butter or coconut cream, this glaze has a silkier consistency due to the soaked cashews. The result? A versatile topping that’s light yet indulgent.

Pairing Ideas for Your Cashew Lemon Glaze

  • Drizzle over coconut cake or a stack of pancakes.
  • Use as a vegan replacement for cream cheese frosting.
  • Stir into savory dishes like pasta sauce for a tangy twist.
  • Top fresh fruits for an elegant yet simple dessert.

Step-by-Step Guide to Making Cashew Lemon Glaze

Soak the Cashews

Soaking cashews is a must to get the best texture. This step softens the nuts, making blending them into a creamy consistency easier.

  • Start with raw cashews (avoid roasted or salted ones for a neutral flavor).
  • Place them in a large bowl and cover with hot water.
  • Soak for at least 2-4 hours or overnight in the fridge if you plan ahead. If you’re short on time, try a quick soak in boiling water for 30 minutes.
  • After soaking, drain and rinse the cashews with fresh water to remove any residue.

Properly soaked cashews will create a silky, lump-free glaze that rivals traditional cream cheese or heavy cream-based recipes.

For a detailed guide on working with cashews, check out this recipe for Cashew Cream Sauce, which also highlights how versatile cashews can be.

Blend Ingredients

Once your cashews are soft, it’s time to blend everything together! Use a high-powered blender or a food processor for smooth results.

Add the following ingredients to your blender:

  1. Soaked cashews (make sure they’re well-drained).
  2. Fresh lemon juice for tang and brightness.
  3. Lemon zest to enhance the citrus flavor.
  4. A natural sweetener like maple syrup.
  5. Add water or coconut milk.
  6. Add a pinch of salt to round out the flavors.

Blend on high speed until the mixture becomes smooth and creamy. Stop periodically to scrape down the sides of the blender to ensure everything is mixed evenly.

For tips on creating creamy, dairy-free sauces, try this Dairy-Free Decadence: Creamy Cashew Elegance recipe.

Storage

Store any leftovers in an airtight container in the fridge. They will keep fresh for up to five days, making them a great make-ahead option for special occasions or weekday treats.

You can keep it in the refrigerator for up to five days. Planning to store it longer? Freeze it! First, portion it into smaller containers, allowing for easy thawing later. Use this method to create a stash of ready-to-use glaze for your vegan lemon cookies or coconut cake drizzles.

Add nutritional yeast or even a splash of olive oil to your glaze for a slightly savory twist. This creates a versatile vegan lemon sauce you can use for both sweet and savory dishes. Need new ideas? Check out this Cashew Gremolata With Parsley and Lemon recipe for inspiration!

Tips for Best Results

  • Use a high-speed blender. A powerful blender ensures the cashews break down completely, leaving no grainy bits. If you don’t have one, blend longer and scrape down the sides often. Use a little extra liquid, like plant-based milk, for better consistency.

For a silky finish in other recipes, check out this Cashew Cream Sauce guide, which highlights blending tricks and ingredient tips.

  • Use room-temperature ingredients to achieve a consistent texture. Cold ingredients can stiffen the mixture, making it harder to blend smoothly.

For more dessert inspiration, check out this recipe for Easy Peach Compote. This fruity compote pairs well with creamy glazes and adds a fruity touch to desserts.

Frequently Asked Questions

How Long Does it Last?

Store it in the fridge, and it’ll stay fresh for up to five days. If you’re making it ahead for future use, freeze it for up to three months. To thaw, just leave it in the fridge overnight and stir it well before using to restore its creamy texture.

Want to try freezing other creamy cashew recipes? Check out this guide for Creamy Vegan Cashew Alfredo Sauce Recipe—it’s perfect for quick, healthy meals!

Can I Use the Glaze for Savory Dishesh?

Yes! Cashew lemon glaze isn’t just for sweets—it can double as a tangy vegan lemon sauce for savory dishes. Stir it into a pasta sauce for a creamy boost, add it to casseroles for a citrusy boost, or drizzle over roasted vegetables to enhance their flavor. The zest and juice of fresh lemons, combined with the velvety smooth cashew base, create an irresistible contrast for caramelized veggies or even grain bowls.

Need savory ideas? Try this recipe for Łazanki: Polish Pasta with Cabbage and Mushrooms, where a creamy sauce like this might add a refreshing twist.

Can Other Nuts Be Used?

Cashew lemon glaze relies on creamy raw cashews for its creamy and rich texture. However, other nuts can be substituted depending on your dietary needs or ingredient availability:

  • Almonds: Soak longer to match cashews’ softness. Almonds offer a slightly nuttier flavor.
  • Macadamia Nuts: These work well and provide a naturally buttery texture.
  • Sunflower Seeds: A nut-free alternative, but expect a slightly earthier taste.

Keep in mind that substitutions may result in variations in consistency and flavor. If you choose almonds or macadamias, use similar preparation techniques, such as soaking—like you would with cashews—to achieve that silky smoothness.

For more innovative ways to use cashews and other nuts in recipes, enjoy this How To Make Nut and Seed Cheese tutorial for dairy-free options!

Cashew lemon glaze is a must-try for its tangy flavor, creamy texture, and plant-based versatility. Made with simple ingredients like raw cashews, fresh lemon juice, and lemon zest, it’s a healthier alternative to heavy cream-based options. Whether you’re draping it over desserts like keto bundt cake or hazelnut pancakes or enriching savory dishes such as pasta sauce, this vegan recipe shines in its ability to complement various meals.

For more plant-based inspiration, check out this Quinoa Salad Recipe or explore the countless possibilities of Buddha Bowls. Give this recipe a try—you’ll love its balance of flavor, health benefits, and effortless preparation!

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Vegan Cashew Lemon Glaze in a bowl

Vegan Cashew Lemon Glaze

This Vegan Cashew Lemon Glaze is tangy, creamy, and easy to make. Perfect for cakes, bundt cakes, pancakes, and savory dishes like casseroles.
No ratings yet
Prep Time 7 minutes
Soaking time 3 hours
Total Time 3 hours 7 minutes
Course Condiment
Cuisine Vegan, Vegetarian
Servings 4
Calories 409 kcal

Ingredients
  

  • 1 1/2 cup Raw cashew soaked
  • 1 cup Coconut milk full-fat coconut milk or water
  • 2 tbsp Lemon zest
  • 2 tbsp Maple syrup
  • 2 tbsp Lemon juice
  • pinch Salt

Instructions
 

  • Start with raw cashews (avoid roasted or salted ones for a neutral flavor).
    Place them in a large bowl and cover with hot water.
    Soak for at least 2-4 hours or overnight in the fridge if you plan ahead. If you're short on time, try a quick soak in boiling water for 30 minutes.
    After soaking, drain and rinse the cashews with fresh water to remove any residue.
    Add the following ingredients to your blender:
    Soaked cashews (make sure they're well-drained).
    Fresh lemon juice for tang and brightness.
    Lemon zest to enhance the citrus flavor.A natural sweetener like maple syrup.
    Add water or coconut milk.
    Add a pinch of salt.

Nutrition

Calories: 409kcalCarbohydrates: 24gProtein: 10gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 14mgPotassium: 479mgFiber: 2gSugar: 9gVitamin A: 2IUVitamin C: 8mgCalcium: 43mgIron: 5mg
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