Cashew Cream

This simple cashew cream is the perfect vegan and dairy-free alternative to traditional cream! With its smooth and creamy texture, it can be used in a variety of recipes, such as sauces, dips, dressings, and desserts. Best of all, it’s super easy to make!

Whoever came up with the idea of soaking cashews and blending them with water is/was a genius, and I’m not exaggerating. This creates a rich, neutral-flavored cream that is highly versatile!

After making it for over a decade, cashew cream has become a staple in my kitchen, and I highly recommend trying it out if you haven’t before – it’s simple to make with just a blender.

Jump to:

• What is cashew cream
• Ingredient notes
• How to make cashew cream
• Recipe video
• Tips & recipe notes
• How to use cashew cream
• Variations & additions
• Storage tips
• FAQs
• Recipe

What is cashew cream

Cashew cream is a simple blend of soaked cashews and water that creates a creamy mixture perfect for those avoiding dairy creams like heavy cream or sour cream. Unlike coconut cream, which can overpower a dish’s flavor, cashew cream has a neutral taste that makes it a versatile alternative.

It is also a popular ingredient in vegan and plant-based diets as it provides a rich and creamy texture to many dishes without the use of animal products. However, it’s not just for vegans! With its versatility, it can enhance many recipes effortlessly, making it an ingredient that everyone can enjoy and benefit from.

Cashew cream can be used as a creamy base for a variety of dishes, such as sauces, dips, dressings, casseroles, soups, and desserts, including cheesecake and ice cream. For more ideas on how to use it, check out the “How to Use Cashew Cream” section in the blog post below.

Ingredient notes

This simple cashew cream recipe is composed of solely cashews and water, making it an excellent dairy-free option for various recipes.

For the best results, it’s important to use raw and unsalted cashews when making cashew cream. Roasted cashews have a stronger and nuttier taste that can be too overpowering in certain recipes. Opting for raw cashews will yield a more neutral taste that complements a variety of flavors.

Note: If you want to customize the flavor of your cream, you can try adding optional ingredients such as sweeteners or flavorings. Check out the “Variations & Additions” section below for some ideas.

How to make cashew cream

This dairy-free cream is one of the simplest recipes you’ll come across! It only requires two easy steps.

Step 1: Soak the cashews

The first step to make cashew cream is to soak raw cashews in room temperature water for about 4 hours or overnight. This will allow the cashews to fully soften.

For a quicker method, you can pour boiling water over the cashews and let them soak for about 10 to 15 minutes. It’s okay if you forget about them and let them soak longer.

Soaking the nuts is an essential step in making cashew cream, and though it requires some planning, it makes the nuts softer and easier to blend. This results in a smoother cream that’s well worth the effort. Even with a high-speed blender, don’t skip this step for the best results.

Step 2: Blend soak cashews with

Once you’ve soaked the cashews, drain and rinse them thoroughly. Add them to a blender along with filtered water and blend on high speed for 1-2 minutes, until you get a smooth and creamy mixture. You may need to scrape the sides down once or twice to ensure everything is well-blended.

There you have it, a simple recipe for vegan cream!

Equipment note

I usually use my Nutribullet to make this recipe as it’s convenient and ensures a smooth consistency with minimal effort.

However, most blenders will work just as well. While a high-speed blender like a Vitamix is great for achieving a smooth texture, a regular blender should work fine. Just make sure to blend thoroughly until the mixture is completely smooth.

I do not recommend using a food processor for this recipe as it may not achieve a completely smooth texture.

Recipe video

Watch how to make this recipe:

Tips & recipe notes

• To make a smaller batch, you can simply use fewer cashew nuts and water, but make sure to maintain the 1:1 ratio. It’s important to blend the ingredients thoroughly, so consider using a small blender like a Nutribullet for optimal results when making a smaller batch.
• You can adjust the amount of water used in the cashew cream recipe to suit your preference. In my experience, a 1:1 ratio works well because it can be used in a variety of ways. However, feel free to experiment with more or less water to get the consistency that you like best. It can be made thinner or thicker.

How to use cashew cream

Cashew cream can be used as a vegan substitute for dairy cream in many recipes. Here are some ideas on how to use it:

• Give soups a creamy and thick texture. Our vegan broccoli soup recipe is a great example of this.
• Use it as a base for rich pasta sauces, gravy, and white sauces.
• Add it to dips like hummus or guacamole for a creamier texture.
• Use it in salad dressings for a creamy and tangy taste. Check out our cashew mayo recipe for reference on how to use it.
• Add it to dress up casseroles for a creamy and satisfying texture.
• Use it as a base for vegan cheesecake, ice cream, pudding, ganache, or other desserts.
• Make your mashed potatoes extra creamy.
• Add it to smoothies to create a creamy, dairy-free texture.
• Add it to your morning oatmeal for an extra creamy breakfast or filling snack.

Note: To ensure that the cashew cream maintains its texture and consistency, it is recommended to use low to medium heat and stir frequently when cooking with it. Overcooking can lead to the separation or graininess of the cream.

Variations & additions

The recipe I’m sharing is for a classic cashew cream, but don’t be afraid to get creative and experiment with different ingredients, whether you’re looking for a sweet or savory twist. Consider this recipe as a starting point to customize and make it your own.

Savory cashew cream ideas:

• Herbed Cashew Cream: Simply add your favorite fresh herbs, such as parsley, basil, or cilantro, to the basic recipe. Enhance the flavor by including lemon or lime juice, garlic, or onion powder. This makes a great dressing for salads.
• Chipotle Cashew Cream: For a spicy kick, add chipotle peppers in adobo sauce or chili powder to the basic recipe. You can also add in other spices like cumin or smoked paprika for extra depth of flavor. This variation is perfect as a dip for vegetables or chips, a spread for sandwiches, or a topping for tacos or enchiladas.
• Nooch Cashew Cream: Add nutritional yeast to the basic recipe to give it a cheesy, savory flavor.

Sweet cashew cream ideas:

• Vanilla Cashew Cream: Simply add vanilla extract and a sweetener such as maple syrup to the basic recipe. A sprinkle of cinnamon will give it an extra kick of flavor. This delicious cream is perfect as a topping for pancakes or waffles, as a dip for fruits or cookies, or as a filling for cakes and cupcakes. Additionally, it can be swirled into oatmeal or smoothie bowls to add creaminess and sweetness.
• Chocolate Cashew Cream: For a fun twist, try adding melted chocolate to the basic recipe for a chocolatey version. This variation creates a ganache-like texture that’s perfect as a frosting or filling for desserts.
• Fruity Cashew Cream: Blend fresh or frozen fruit, such as strawberries, blueberries, or mango, with the basic recipe. It’s a great addition to breakfast bowls like oatmeal or chia pudding

Note: When adding flavors, it’s important to start with small amounts and add more to taste. Blend the mixture well after each addition to ensure that the flavors are evenly distributed.

Storage tips

To store:

Store your cashew cream in an airtight container in the refrigerator for up to one week. It will thicken up as it chills, and you may notice some separation. Just give it a good stir before using it again.

Cashew cream needs to be refrigerated because of its high-moisture content that can easily promote the growth of harmful bacteria if it is not stored properly.

Note: Added ingredients can reduce the shelf life.

To freeze:

Cashew cream can be frozen for up to 3 months. To make it easier to use, I suggest using an ice cube tray to freeze it, and then transferring the cubes to a freezer-safe bag. This way, you can thaw only the amount you need each time.

However, keep in mind that the texture and flavor may change slightly after freezing and thawing, so it’s best to use it in recipes where texture is not critical, such as in sauces and dips.

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