Cashew cream is one of those kitchen staples that, once you try it, you’ll wonder how you ever lived without it. It’s smooth, creamy, and crazy versatile—perfect for both sweet and savory dishes.
Cashew cream is a homemade, plant-based, vegan alternative to heavy cream, coffee creamer, sour cream or even mayo! It is a simple recipe that starts with just a couple of ingredients and can be added to depending on what you're cooking. Once you’ve made a batch you’ll be hooked and so excited to make it your own!
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What is Cashew Cream and Why Am I Going to Love it?
You know how sometimes you're looking for a dairy-free alternative that actually tastes good? Well, this is it! Cashew cream is basically magic in your kitchen. Unlike some other dairy alternatives that leave you thinking "meh," cashew cream is the real deal. Plus, it's packed with good stuff like healthy fats and minerals - total win-win!
The Nutritional Scoop on Cashews
Ruth has a degree in nutrition and dietetics and she is here to tell you that cashew cream isn't just tasty - it's also packed with good-for-you nutrients! Cashews are loaded with healthy fats, plant-based protein, minerals like magnesium and zinc, and antioxidants.
Ingredients for Cashew Cream
- Cashews.
- Water.
- Salt.
How to Make Cashew Cream
- Step 1: Soak the cashews. Drain and rinse.
- Step 2: Blend with water and salt to desired consistency.
7 Ways to Use Cashew Cream
There are so many variations of classic cashew cream! It’s such a versatile condiment to know how to make because you can add to them for different kinds of cream.
- Plain cashew cream ( basic recipe): This is just soaked cashews, water, and a pinch of salt. This works as a replacement for heavy cream or mayonnaise and has a mild flavor! You could also dip crackers or veggies in this dip or spread it on sandwiches. Add it to mashed potatoes or celery root, as we did in this Chana Masala with Celeriac Puree.
- Sweet Cashew Cream: Add maple syrup, lemon, and vanilla to the soaked cashews. Use it as pastry cream or just eat it on toast.
- Vegan Vanilla Frosting: check out this creative and healthier frosting that we used for our Caramel Apple Vegan Cupcakes.
- Homemade Cashew Coffee Creamer: Make your own delicious coffee creamer with soaked cashews, water, dates, maple syrup, agave, honey, white or brown sugar, plant-based milk, a splash of vanilla, and an optional flavor booster like ground cinnamon or cardamom.
- Cashew Sour Cream: Add a little tang for vegan sour cream! Soaked cashews, lemon, apple cider vinegar, and salt make it perfect for dipping and dolloping on Black Bean Soup, on Tacos, and drizzled over Roasted Vegetables or Legume or Bean Bowls.
- Cashew cream sauce: replace mayo in your favorite coleslaw or use this Kohlrabi Salad recipe our Cauliflower Tacos. Make it with soaked cashews, lemon, nutritional yeast, maple syrup, salt, and pepper.
- Cashew Caesar dressing: That’s right, vegan Caesar salad dressing! This is soaked cashews, nutritional yeast, fresh garlic, lemon, salt, and pepper. Get the recipe on this Vegan Kale Caesar Salad recipe.
- Cashew Ricotta: You read that right, cashew ricotta! You make a sweet or savory cashew cream with a chunkier texture and use it in this Vegan Whole Wheat Pancakes with Lemon Cashew Ricotta recipe or even as a pizza topping as we did in this Basil Cashew Ricotta Pizza.
Our Tips for the Best Cashew Cream
We have a couple tips that will help you make the very best cashew cream ever!
- Raw Cashews: Use raw, not roasted, cashews for creaminess and a mild flavor. They’re also super creamy and give a bright white color to your cream! We always try to buy cashews in the bulk section or in large quantities online, then store them in the freezer.
- Soak Cashews: Ideally, soak cashew in filtered or bottled water for best results and a cleaner taste. Especially if your tap water is highly chlorinated. Soak them overnight for best results. In a pinch, you can save time by soaking for 30 minutes in boiling water. The longer you can soak them, the creamier they'll be. You know they're ready when you squeeze them and they fall apart.
- Rinse. Before blending, rinse the soaked cashews really well.
- Blender or Food Processor: A high-speed blender works best for smooth cashew cream. If you don’t have one you can use a regular blender, a smoothie maker or a food processor, but be patient and scrape the sides of the blender as needed. Your cashew cream may have a grainier texture if it’s made in a food processor.
- Water: You can adjust the amount of water as needed for your cashew cream depending on your preference and what you’ll be using it for! More water will give a looser consistency, while less water creates a thicker cream. Alternatively, you can add unsweetened plant-based milk instead of water.
- Grainy texture? Don't stress! It happens to everyone. Usually, it just means the cashews need more soaking time, or a bit more blending.
Storing Cashew Cream
Cashew cream keeps well in the fridge for up to a week in an airtight container. If you make a big batch, freeze it in small portions and thaw as needed. Give it a quick stir before using, as it may separate slightly.
Proper storage ensures that cashew cream remains a convenient and ready-to-use ingredient in your kitchen.
DID YOU LIKE OUR CASHEW CREAM RECIPE?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Cashew Cream: A Magical Vegan Sauce
- Total Time: 1 hour 20 minutes
- Yield: 1 cup
- Diet: Gluten Free
Description
There are so many uses for Cashew Cream you may not know where to start! We’ve got all of the information you need, from what it is to how to make it. Start soaking your cashews and try this delicious, versatile, vegan cream ASAP!
Ingredients
- 1 cup raw cashews
- ¼-½ cup filtered or bottled water
- A Pinch of salt
Instructions
- Place the cashews in a medium-small bowl. Add water to fully cover the cashews
- Soak for a minimum of 4 hours or overnight in the fridge
- Alternatively, soak the cashew in boiling water for 30 minutes on the countertop
- Once the cashews are ready, drain and rinse them (don't worry if the soaking water looks a little grayish)
- Place the soaked cashews in a high speed blender, regular blender or food processor with ¼ cup of water. Process until smooth, scrapping the side. Add more water as necessary to achieve the desired consistency
Notes
- Make sure you use raw cashews, not roasted cashews
- Ideally use filtered or bottled water to soak the cashews
- If your are not using a high speed blender, be patient, you may have to process the cashews a little longer until you get a cream
- Using a regular blender or food processor will yield a less creamy cashew cream
- The longer you soak the cashews the creamier the cream will be.
- Add spices, sweeteners, herbs, or hot peppers to your liking to create different dips, spreads or sweet creams.
This post was originally published in April 14, 2021. More detailed and useful information has been added.
- Prep Time: 10
- soaking time: 30
- Cook Time: 40
- Category: sauce
- Method: raw
- Cuisine: vegan
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: .4
- Sodium: 20
- Fat: 2.7
- Saturated Fat: .5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: .3
- Protein: 1.3
- Cholesterol: 0
Annie
I use blanched peanuts rather than cashews. Cashew nuts, all too often, are processed by women who work under exploitative conditions for very little money, and with a serious risk of injury (caustic materials are necessary to process the nuts).
The resulting cream is not quite as good as with cashews, but as well as easing my conscience, using peanuts is a lot cheaper!
Vicky and Ruth
Thank you for that information Annie. I was not aware.